I want to cook a healthy chicken type stew. I do not eat red meat. I want to make something really healthy for winter that is warming and filling. Vegtables and flavors appreciated. Does anyone have a good recipe?
Empea that is okay. I cook that way too. I think that is so wacky a recipe. I will just love it. It is really wild. Sounds wonderful. Salad too.
thank you all so much for this recipe help these have all been very helpful it is so hard to choose.
Not a stew, but that strogonof recipe is a good idea. I miss that since I stopped eating red meat and I think I remember how to make that. Thank you.
6 Responses to “I do not eat red meat does anyone have a good recipe for a chicken stew?”
Place your comment
Please fill your data and comment below.
Hearty Chicken Stew
4 small onions, quartered
6 cloves garlic, peeled
1 pound carrots, peeled and cut into -2inch chunks
2 pounds chicken thighs, skin removed
Handful thyme sprigs
Kosher salt and freshly ground black pepper
1 1/2 pounds red bliss potatoes, washed and quartered
2 handfuls green beans, trimmed
Hot pepper sauce, to taste
In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.
Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.
YES!
Marinade 4-6 chicken thighs/legs in:
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup olive oil
tablespoon dried oregano
1/4 cup dried figs
1/4 cup dried prunes
1 cup white wine
2 cloves garlic, chopped
tablespoon capers
tablespoon brown sugar
handful of green olives
bay leaf
salt and pepper.
Marinade overnight if poss the cover with foil and cook for at least an hour and a half, stir in a sliced lemon, remove foil and brown, then mix in a handful of fresh parsley just before serving. It’s YUMMY!
Serve with a salad layered with green leaves, bean sprouts, toasted sunflower seeds, grated carrots and beets, chick peas, feta cheese and sundried tomatoes, with a dressing of red wine vinegar, olive oil, honey, mustard, juice of an orange, salt and pepper and a garlic clove (not to eat, just to infuse)
Sorry the amounts are not exact, but I like to cook intuitively.
Here are three my family loves.
Colorful Chicken Stew Recipe
1 pound boneless skinless chicken breasts, cooked and cubed
1 can (14-1/2 ounces) Italian diced tomatoes , undrained
2 medium potatoes, peeled and cut into 1/2″ cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 cans (4 oz. each) mushroom stems and pieces, drained
2 chicken bouillon cubes
2 tsp. sugar
1 tsp. chili powder
1/4 tsp. pepper
1 talbespoon cornstarch
2 cups cold water
In a 5-qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine the cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8-10 hours or until veggies are tender.
Old-fashion Chicken Stew Recipe
1 Whole chicken
1 32oz can of tomato juice
4 or 5 medium potatoes (diced)
1 large yellow onion (chopped)
3 or 4 ribs of celery(chopped)
2 bay leaves
2 cloves of garlic (minced)
1 tablespoon of peppercorns
salt and black pepper to taste
Place whole washed chicken in a large stockpot and cover with water (may add salt). Bring to a rolling boil and cook for 45 to 50 minutes.Remove chicken from stock and allow to cool.Add potatoes, onion, celery, garlic,bayleaves and peppercorns to stock and cook for about 20 minutes.Remove skin and bones from the chicken and tear chicken into small pieces.Drain most of the stock from the vegetables leaving only enough to cover them. Add chicken, tomato juice,salt and pepper and simmer 10 to 15 minutes.
Crockpot Italian Chicken Stew Recipe
4 boneless skinless chicken breast halves, cut into 1 1/2″ pieces
1 can Cannellini Beans ( I couldn’t find these on the shelf and just substituted white beans)
1 can kidney beans
1 14 oz can of diced tomatoes undrained
1 cup chopped celery
1 cup sliced carrots
2 small garlic cloves coarsely chopped (I used 4)
1 cup water
1/2 cup dry red wine
3 tbsp. tomato paste
1 tbsp. sugar
1 1/2 tsp. dried Italian Seasonings
In a 4 qt. Crock pot combine chicken, beans, tomatoes, celery, carrots and garlic; mix well. In medium bowl, combine all remaining ingredients; mix well. Pour over chicken and vegetables; mix well.
Cover and cook on low setting for 8-10 hours or on high for 5-6, or till vegetables are tende
Slow-Cooker Rustic Chicken Stew
2 lbs. boneless, skinless chicken breasts, washed, patted dry, cut into 1-inch cubes
3 medium onions, peeled, quartered
2 large carrots, peeled, cut into 1-inch-thick slices
2 potatoes, peeled, cut into 1-inch cubes
2 cans (14 oz. each) chicken broth
1 t. celery seed
1 t. dry thyme leaves
1/2 t. black pepper
8 oz. mushrooms, cleaned, halved
1 C. frozen corn
1 C. frozen peas
1 Can diced tomatoes
In a 5-to-6-quart slow cooker, combine the chicken, onions, carrots, tomatoes, potatoes and broth. Stir in the celery seeds, thyme, pepper, mushrooms and corn.
Cover and cook on low until the chicken is done and the vegetables are tender, about 7 to 9 hours, or on high for 4 to 6 hours. Stir in the peas and cook until they’re done, about 15 to 30 minutes.
8 servings.
I made “beef” stroganoff tonight using chicken tenders (or just chunks of chicken breast). It was great.
6 Hour Chicken Stew * RATING * 1 out of 5 2 reviews
[Reset]
Keys : Chicken Poultry Soups Stews
Ingredients :
1lrgchicken fryer
10medcarrots
10smwhite potatoes
2cupmushrooms
6xcelery stalks cut 3 sections each
1cupuncooked wild rice
3cupcanned chicken broth
3cupwater
2tblsugar melted slowly til
caramelized
Fresh or dryed cilantro
Method :
* Put all ingredients into a large covered pot and cook on 225 degrees for 6 hours. Your kitchen will smell heavenly and this stew makes its own gravy – delicious!!!