Chicken Mulligan Stew Recipes

GROUNDHOG DAY MULLIGAN STEW

Steps:

• 1. In a large pot place chicken and bay leaf in the 2 qt. water. Boil for about 1 1/2 hours or until tender. Cool slightly and remove the bay leaf. Debone chicken and remove skin.
• 2. Add all vegetables except tomatoes and garlic.
• 3. Coat stew meat with the flour that has been seasoned with the salt and pepper. Be sure to use all the flour, this will thicken the stew.
• 4. Heat the 3 tbsp oil in a skillet and brown the meat on all sides.
• 5. Add the canned tomatoes to the skillet to rinse all drippings and browned flour and pour into pot with chicken and vegetables.
• 6. Add garlic and simmer until all vegetables are done, about 30 minutes. Stir occasionally.

CURRIED CHICKEN STEW

Steps:

• Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
• Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.

MULLIGAN STEW

Steps:

• Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley.

CHICKEN MULLIGATAWNY SOUP

Steps:

• Add the rice and apples: Add the rice and the chopped apples to the soup. Return to a simmer on high heat, then lower the heat to maintain a low simmer. Cover and cook for 15 minutes, or until the rice is cooked through.

MRS. MULLIGAN'S STEW

Steps:

• Heat the butter in a large saucepan; then whisk in the flour.
• Gradually add OXO beef cubes which have been dissolved in the boiling water. Stir until thickened.
• Add meat and vegetables except the peas. Bring to a boil. Reduce the heat, cover and simmer for 1/2 hour.
• Stir in the peas and add the nutmeg, salt and pepper.
• Continue to cook until the peas are heated through.

MULLIGATAWNY STEW ( CHICKEN )

Steps:

• Mix broth, tomatoes, celery, apple, carrot, parsley, onion, curry powder, lemon juice, and 1/2 tsp pepper in saucepan.
• Bring to boil, then reduce heat.
• Cover, and simmer 15 minutes, stirring often.
• Stir in chicken and heat through.
• Serve with rice.