Chicken Tomato And Potato Stew Recipes

POTATO CHICKEN STEW

Steps:

• Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
• Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

CHICKEN, TOMATO, AND POTATO STEW

Steps:

• Heat the olive oil in a large pot over medium heat. Add in the diced onion, saute for 5 minutes until softened, then add in the minced garlic and saute for another minute or so until fragrant.
• Add in the rest of the ingredients, except for the sour cream, and turn the heat up to medium-high. Stir to combine and cook for 25-30 minutes, until cooked through and slightly thickened.
• Place the 2 tablespoons of sour cream in a small container and add in a few spoonfuls of broth from the stew. Whisk together to temper the sour cream (this makes sure that the sour cream doesn't clump when added to the stew).
• Add in the tempered sour cream to the stew and stir to combine. Taste for seasoning and spoon into bowls.

MOM'S SPICY CHICKEN TOMATO STEW

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.

ZESTY CHICKEN TOMATO STEW

Steps:

• Heat olive oil in a large skillet over medium heat and cook onion and garlic until almost translucent, about 5 minutes. Add chicken, Italian seasoning, paprika, salt, and pepper. Cook and stir until chicken is no longer pink, 5 to 7 minutes.
• Add diced tomatoes and green chiles, carrots, and celery; cook for 20 minutes. Stir in bok choy, cook for 15 more minutes. Add artichokes and mushrooms; simmer for 20 minutes longer.