Hello Carlos,
Here's my favorite chicken stew...
Chicken stews do not need any special ingredients to taste fantastic,
the secret of a tasty chicken stew is cooking chicken pieces on the
bone, this way you have your very own chicken stock flavor without
having to add extra store bought stock and of course, the taste is
far superior with real chicken.
This recipe cooks chicken two ways, a chunky chicken stew and then
explains how to turn the stew into a delicious chicken soup without
blending which makes the soup more appealing to the taste, as well as
the sighted eye than a basic soup.
This is a really simple recipe to cook, no wines, stocks, special
herbs, using a little salt and curry powder only.
The chicken is moist and succulent and the vegetables compliment one
another in such a tasty way.
I also use a lot of garlic in this recipe so it sure is a good stew
to cook for family and friends when they have a cold.
The chicken soup is packed with flavor, warming and healthy and I'm
told, looks good enough to proudly serve to guests.
Ingredients for chicken stew recipe
6 mixed Chicken thigh & leg pieces
5-6 Carrots (sliced)
4-5 Zucchini (sliced)
1 Onion (chopped)
5-6 Garlic (crushed)
6-8 Potatoes (chunks)
1 +1/2 tsp mild curry powder
1/4 tsp Turmeric
Salt to taste
1 Quart water
2 Tbsp Cornflour (cornstarch)
Oil, (your preference in oil type)
Instructions:
Take a large pan and heat on medium setting.
Add the chicken and onions.
Stir and lightly sear and cook for a few minutes, do not overly
brown/cook the chicken.
Add the curry powders and garlic,
stir well so the powder is covering the chicken and all the powder is
wet from the oil and juices.
Add the carrots then zucchini and pour in the water.
Do not stir.
Bring to a boil then simmer for 15 to 20 minutes.
Now carefully add the potato chunks and simmer for another 1 + 1/2
hours or until the chicken meat is moist and falling off the bone.
Simmer with a lid on and stir occasionally.
Once the chicken is cooked turn the heat off.
Take the chicken from the pan and pick the chicken off the bone and
stir back into the stew.
Check for seasoning and add more salt if needed.
In a small bowl mix two spoonfuls of cornflour with approximately two
spoonfuls of water until it forms a thick gooey paste.
Add the cornflour mix to the stew to thicken it and stir.
Enjoy.
Left overs freeze well for later use.
Or, use left overs to create a great chicken soup.
To make this stew into a delicious and delicate chicken soup,
simply use a potato masher to crush the chicken and vegetables.
This method will produce a fabulous thick chicken soup that not only
looks and tastes amazing but is great for people who prefer soups
over chunky stews.
At 09:19 AM Sunday 7/8/2012, you wrote:
Hi all,
I'm curious if you wouldn't mind posting your favorite chicken or
beef stew recipes, please?
I'm looking for something not too complex, but definitely tasty. :)
Thanks!
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