Time 30m Yield 6 servings. Number Of Ingredients 9 Steps:
In a Dutch oven, cook chicken and garlic in oil for 5 minutes. Stir in the beans, tomatoes, salsa and cumin. Cover and simmer until chicken is no longer pink, about 15 minutes. Stir in cilantro. Top with sour cream if desired.
Time 4h30m Yield 6 Number Of Ingredients 15 Steps:
Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, corn, carrots, celery, onion and garlic. Stir in salsa, cumin, chili powder and pepper. Place chicken on top of vegetable mixture. Pour broth over ingredients. Cover; cook on High heat setting 4 hours. Remove chicken from slow cooker to plate. Shred using 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with cilantro.
Time 4h15m Number Of Ingredients 15 Steps:
Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Place lid on slow cooker and cook on high for 4 hours. Transfer chicken to a plate and shred with 2 forks into bite-sized chunks. Return to slow cooker. Mix in tortilla strips into stew and serve warm.
Time 50m Yield 4 servings Number Of Ingredients 14 Steps:
Season the chicken with 1 teaspoon salt and a couple turns of black pepper. Heat a Dutch oven over medium-high heat. When hot, pour in 2 tablespoons vegetable oil. Add the chicken and cook, turning often, until brown on all sides, about 6 minutes; transfer to a bowl and set aside. Add the remaining 1 tablespoon vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt. Cook until the onion is softened, about 5 minutes. Add the sweet potato, apple, cayenne, chicken broth and 3 cups water; bring to a simmer. Stir in the kale, tomato and almond butter and simmer until the vegetables are tender, 10 to 15 minutes. Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve topped with the cilantro.
Time 32m Yield 6 servings Number Of Ingredients 14 Steps:
Heat a 7-liter pressure cooker over medium heat. Stir in the oil, onion, bay leaves, 1 1/2 tablespoons salt, the allspice, and thyme; cook, uncovered, until soft, about 8 minutes. Increase the heat to high, stir in the tomato paste, and cook, stirring and scraping, until it turns brick red, about 2 minutes. Season the chicken with some salt and black pepper, to taste, and add it to the pot, turning to coat with the tomato and onion. Stir in the water, then add the chile, okra, potatoes, and collard greens in that order. You don’t need to stir–the collards will cook down and keep everything moist as the cooker comes up to pressure. Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 7 minutes. Remove from the heat and press the pressure indicator stem until no more steam comes out. Carefully open the pot. Remove and discard bay leaves. Ladle the stew into bowls and serve.
Time 1h35m Yield Serves 6 Number Of Ingredients 12 Steps:
Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden. Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender. Stir through the coriander and serve with soured cream and crusty bread.
Time 50m Yield 6 serving(s) Number Of Ingredients 16 Steps:
In a large dutch oven heat oil over medium high heat. Add chicken, and brown. Remove chicken from pan and set aside. Reduce heat to medium low, and add garlic, onion and potato, celery and carrot to the pan. Saute for 2 to 3 minutes. Season with cumin, curry, black pepper, red pepper and salt. Return browned chicken and accumulated juices and add water to the pan. Place lid on pot and simmer, stirring occasionally, for 10 to 15 minutes. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended into it. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, sprinkle with cilantro and serve.
Time 1h20m Number Of Ingredients 16 Steps:
Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins. Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn’t stick to the base of the pan. Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.
More about “spicy chicken stew recipes”
Time 1h20m Yield 10 Number Of Ingredients 9 Steps:
Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside. Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes. Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.
