Best Firehouse Chicken Stew Recipes

FIREHOUSE CHILI

Firehouse Chili image

As one of the cooks at the firehouse, I used to prepare meals for 10 men. This firehouse chili recipe was among their favorites. -Richard Clements, San Dimas, California

Provided by Taste of Home

Categories Dinner Lunch

Time 1h50m

Yield 16 servings (4 quarts).

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
4 pounds lean ground beef (90% lean)
2 medium onions, chopped
1 medium green pepper, chopped
4 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (28 ounces each) stewed tomatoes, cut up
1 can (14-1/2 ounces) beef broth
3 tablespoons chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
4 garlic cloves, minced
1 teaspoon dried oregano

Steps:

In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain and set aside. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1-1/2 hours.

Nutrition Facts : Calories 354 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 657mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 31g protein. Diabetic Exchanges

FIREHOUSE JAMBALAYA

Firehouse Jambalaya image

This delicious recipe for firehouse jambalaya is a spicy dinner dish that everyone will enjoy.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 17

Ingredients

1 whole chicken, (3 to 4 pounds), rinsed and patted dry
1/2 medium onion, plus 2 chopped medium onions
3 whole garlic cloves, plus 3 minced garlic cloves
1/4 cup coarse salt
2 (14-ounces each) whole peeled tomatoes
1 tablespoon ground allspice
1 tablespoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon hot sauce
1/4 cup vegetable oil
1 1/2 cups chopped celery
1 green bell pepper, ribs and seeds removed, chopped
1 red bell pepper, ribs and seeds removed, chopped
1 pound andouille sausage or kielbasa, sliced into 1/2-inch-thick pieces
2 cups long-grain white rice
1 pound medium shrimp, (about 30), peeled, deveined, and tails removed

Steps:

In a large stockpot, combine chicken and enough cold water to just cover the chicken. Add 1/2 onion, 3 whole garlic cloves, and 2 tablespoons salt. Bring to a boil over high heat; reduce heat to medium, and cook for about 1 hour. Allow to cool. Remove chicken from pot; remove meat, discarding skin, and shred. Set aside. Strain broth, discarding solids. Set aside.
In a large Dutch-oven, combine 3 cups of the chicken broth, tomatoes, allspice, thyme, basil, oregano, and hot sauce over medium heat. Bring to a simmer, breaking up the tomatoes with the back of a wooden spoon.
Meanwhile, heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add celery, chopped onions, bell peppers, and minced garlic. Cook until softened, 5 to 7 minutes; add to Dutch-oven.
In the same skillet, heat remaining 1 tablespoon oil over high heat; add sausage, and cook until heated through, about 5 minutes. Transfer to Dutch-oven. Add shredded chicken, rice, and remaining 2 tablespoons salt; simmer, covered, for 15 minutes. Add shrimp, and simmer, covered, until rice is tender, about 5 minutes. Remove from heat; let stand for a few minutes, and serve.