MEDITERRANEAN-STYLE CHICKEN STEW RECIPE
One-pot chicken stew, prepared Mediterranean-style with lots of chopped vegetables and bold flavors like garlic, oregano, and thyme, plus a splash of white wine vinegar for brightness and balance. Serve it with a loaf of your favorite crusty bread or over a bed of couscous or your favorite grain. This is one meal that is even better the next day...and yes, you can freeze chicken stew!
Provided by Suzy Karadsheh
Number Of Ingredients 17
Steps:
- Pat the chicken dry and season on both sides with Kosher salt and black pepper.
- In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
- In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
- Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
- Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve
Nutrition Facts : Calories 253.9 kcal, Carbohydrate 19.9 g, Protein 26.6 g, Fat 8 g, SaturatedFat 1.7 g, TransFat 0.1 g, Cholesterol 107.7 mg, Sodium 534.3 mg, Fiber 4.4 g, ServingSize 1 serving
CHICKEN MULLIGATAWNY SOUP
The list of ingredients is long, but don't let that intimidate you! It's actually quite easy to make. You can find the more exotic ingredients at Asian markets, natural food markets, or the Asian section of well-stocked grocery stores. This soup tastes best when made 24 hours before eating.
Provided by Lux
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 59m
Yield 8
Number Of Ingredients 19
Steps:
- Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
- Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
- Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 26.7 g, Cholesterol 19.8 mg, Fat 15.5 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 10.1 g, Sodium 626.7 mg, Sugar 4.2 g
MULLIGAN STEW
This hearty stew is packed with a colorful combination of vegetables and tender pieces of beef.
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 10 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 203 calories, Fat 5g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 239mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
GROUNDHOG DAY MULLIGAN STEW
Invite all you friends over to celabrate Groundhog Day.
Provided by Eddie Jordan
Categories Vegetable Soup
Time 20m
Number Of Ingredients 15
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.
CHICKEN MULLIGATAWNY SOUP
Slip your spoon into this curry-scented chicken mulligatawny soup and prepare for a taste explosion. It's so EASY to make and is the ultimate one-bowl meal.
Provided by Elise Bauer
Categories Soup 1-Pot Comfort Food
Time 1h5m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 368 kcal, Carbohydrate 24 g, Cholesterol 140 mg, Fiber 4 g, Protein 28 g, SaturatedFat 8 g, Sodium 679 mg, Sugar 10 g, Fat 19 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
AMY'S MULLIGAN STEW
A friend gave me this recipe for this hearty comfy stew several years ago and I make it often. It is great on a chilly winter's night. With only a few ingredients, this thick stew is easy and inexpensive. Pairs well with some crusty bread or cornbread. Watch closely at end of cooking time so does not scorch though.
Provided by Laripin
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h55m
Yield 4
Number Of Ingredients 8
Steps:
- Melt shortening in the bottom of a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Pour in tomato soup. Fill the empty can with water twice and pour in. Season with salt and mix until well combined.
- Cover and cook over medium-low heat until beef is tender, about 2 hours. Make sure there is always liquid in the Dutch oven; add more water if needed.
- Stir in potatoes, carrots, and onions once beef is tender. Add enough water to nearly cover the vegetables. Cover and simmer over medium-low heat, stirring often, until stew thickens and vegetables are very soft, 30 to 40 minutes.
Nutrition Facts : Calories 514.1 calories, Carbohydrate 75.8 g, Cholesterol 59.8 mg, Fat 11.4 g, Fiber 10.6 g, Protein 29.5 g, SaturatedFat 3.6 g, Sodium 1137.2 mg, Sugar 16.5 g
MULLIGATAWNY STEW ( CHICKEN )
Make and share this Mulligatawny Stew ( Chicken ) recipe from Food.com.
Provided by Terri F.
Categories Stew
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 233.1, Fat 1.8, SaturatedFat 0.5, Sodium 648.5, Carbohydrate 45.3, Fiber 2.8, Sugar 6.1, Protein 8.2
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