Spicy Chicken Skillet Stew Recipes

SKILLET CHICKEN STEW

Skillet Chicken Stew image

It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them! Our home's on a river, and my husband, our three boys and I enjoy camping and boating. - Valerie Jordan, Kingmont, West Virginia

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
3 tablespoons butter
1 medium onion, sliced
3 celery ribs, sliced
2 medium potatoes, peeled and cut into 3/4-inch cubes
3 medium carrots, cut into 1/4-inch slices
1 cup chicken broth
1/2 teaspoon dried thyme
1 tablespoon ketchup
1 tablespoon cornstarch

Steps:

In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, melt butter; cook chicken until juices to clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. , In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

Nutrition Facts : Calories 275 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 524mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

SPICY CHICKEN STEW RECIPE

Spicy Chicken Stew Recipe image

This Spicy Chicken Stew recipe is so easy to make and tastes amazing. It has just the right amount of kick, and I love that you can make it in the slow cooker.

Provided by Camille Beckstrand

Categories Main Course

Time 4h15m

Number Of Ingredients 15

Ingredients

3 ⅓ cups potatoes (peeled and cubed)
10 ounces sweet corn (frozen)
2 stalks celery (chopped)
2 carrots (peeled and diced)
1 onion (sliced)
2 cloves garlic (minced)
12.5 ounces salsa
2 teaspoons kosher salt
1 ½ teaspoons cumin
1 teaspoon chile powder
½ teaspoon black pepper
1 boneless chicken breast
4 boneless chicken thighs
2 ½ cups chicken broth
4 (6 inch) corn tortillas (cut into strips)

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.

Nutrition Facts : Calories 389 kcal, Carbohydrate 40 g, Protein 26 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1691 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

SPICY CHICKEN STEW

Spicy Chicken Stew image

When you're craving cozy Mexican flavors, try this spicy chicken and chickpea stew. It couldn't be easier to make-just round out the meal with a fresh tossed salad. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
2 teaspoons minced garlic
2 tablespoons olive oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 cup lime-garlic salsa
1 teaspoon ground cumin
1/3 cup minced fresh cilantro
Sour cream, optional

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.

Nutrition Facts : Calories 359 calories, Fat 17g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.

SPICY SKILLET CHICKEN

Spicy Skillet Chicken image

Need a 30-minute dinner with tasty chicken breasts? Grab a skillet, some sassy salsa and a few extras.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon vegetable oil
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1/3 cup Old El Paso™ Thick 'n Chunky salsa
2 cups hot cooked rice

Steps:

In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

Nutrition Facts : Calories 510, Carbohydrate 63 g, Cholesterol 85 mg, Fat 1, Fiber 11 g, Protein 43 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 5 g, TransFat 0 g

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