Best Red Chicken Stew Recipes

DR. LEE'S RED WINE CHICKEN STEW

Dr. Lee's Red Wine Chicken Stew image

Provided by Roberta Lee, M.D.

Categories Soup/Stew Chicken Garlic Mushroom Onion Tomato Sauté Stew Dinner Red Wine Winter Healthy Thyme Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
2 cloves of garlic, mashed
1/2 cup chopped tomatoes
2 boneless chicken breasts
1 cup sliced onion
1 cup sliced mushrooms
1 cup full-bodied red wine
1 cup chicken stock (1 cup water plus 1/2 chicken or vegetable bouillon cube)
1/4 tsp thyme

Steps:

In a Dutch oven at medium heat, combine olive oil and garlic and sauté briefly. Then add tomatoes and cook for five minutes. Add chicken breasts, onion, mushrooms, wine, chicken stock, and thyme. Lower heat and cook for 40 to 50 minutes until chicken breasts are done.

CHICKEN, MUSHROOMS, AND RED PEPPER STEW

Chicken, Mushrooms, and Red Pepper Stew image

Number Of Ingredients 13

Ingredients

2 pounds skinless boneless chicken thighs
4 cloves garlic (medium), sliced
2 bay leaves
1 1/2 teaspoons dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt, or to taste
1 tablespoon olive oil
1/2 medium white onion, chopped
6 ounces brown mushrooms, sliced
1 medium red bell pepper, cut into 1/2-inch squares
1 , de arbol chile kimmy, , toasted, seeded, and broken into pieces
1/2 cup lightly packed coarsely chopped fresh cilantro
1 tablespoon masa, harina, (flour for corn tortillas)

Steps:

1. Trim the chicken thighs of excess fat and cut into 1-inch pieces. Put the chicken, garlic, oregano, thyme, and salt into a 2-quart saucepan. Add water to barely cover the chicken. Bring to a boil, then reduce the heat to low, cover and simmer until the chicken is tender, 30 to 35 minutes. Reserve in the pan off heat. 2. When the chicken is tender, heat the oil in a medium skillet, and cook the onion until it starts to brown, about 4 minutes. Add the mushrooms, bell pepper, and 1/4 cup of the broth from cooking the chicken. Cook, stirring, until the liquid completely boils away, to concentrate the flavors, about 3 minutes. Stir the skillet contents into the pan with the chicken. 3. In a small, hot, dry skillet, toast the de arbol chile until it releases its aroma and starts to color, about 10 seconds. Wearing protective gloves, cut the chile open and discard the seeds. Break or cut the chile into small bits (1/8 inch) and add to the stew. 4. In a small bowl, mix the masa harina with 3 tablespoons of water, and stir into the stew, mixing well to blend. Bring the stew to a boil over medium-high heat then reduce the heat to low and simmer, stirring, until the broth thickens, 3 to 4 minutes. Adjust seasoning. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

RED WINE CHICKEN STEW

Red Wine Chicken Stew image

comfort food rich flavors

Provided by barbara lentz

Categories Chicken

Time 1h20m

Number Of Ingredients 13

Ingredients

8 chicken thighs
2 large onions chopped
6 clove garlic minced
2 c chicken stock
1/2 bottle red wine good quality
1 c mushrooms chopped
3 carrots sliced
6 oz tomato paste
2 bay leaves
2 sprig(s) each rosemary and thyme
1/2 c fresh parsley chopped
2 Tbsp oil
salt and pepper to taste

Steps:

1. Add oil to large skillet fry chicken until golden in batches remove from pan. Add onions and garlic and saute until softened. Add chicken back to pan.
2. Add remaining ingredients and bring to a boil. Reduce to a simmer and simmer 1 hour.
3. Remove bay leaves and sprigs of thyme and rosemary. Serve over mashed potatoes, rice or noodles

BONNIE'S CHICKEN RED PEPPER STEW

BONNIE'S CHICKEN RED PEPPER STEW image

There is no written recipe for this dish, as it is just one I make often. I wrote it down for the first time tonight so I could share it with you. This is a light, fresh and delicious chicken and vegetable stew made with boneless chicken thighs and chunky cut fresh vegetables from the garden, slow cooked to perfection. Good and...

Provided by BonniE !

Categories Other Soups

Time 6h15m

Number Of Ingredients 19

Ingredients

STEW
6 chicken thighs, bone less
1 large onion cut into thick rings
1 large red pepper cut into large chunks
2 cups baby carrots left whole
3 stalks of celery cleaned and cut into large chunks
1 can diced tomatoes
2 heaping teaspoons minced garlic
2 tablespoons fresh chopped parsley
1 can of slice mushrooms drained
water to cover vegetables 3/4 of pot
2 tablespoons of chicken granules, or more to taste
salt and pepper to taste
3 teaspoons creole seasoning, or more to taste
1/2 teaspoon paprika
1 teaspoon leaf thyme
1 teaspoon ground bay leaves
RICE
1 cup minute rice to be added last 30 minutes of cooking time

Steps:

1. Wash chicken thighs, add to slow cooker. Prepare the vegetables and cut them into large chunks, except the onions: cut them into very thick rings. Add all the vegetables to the pot, including the canned vegetables. Add enough water to cover the vegetables and chicken about 3/4 of the pot. Now add all the seasonings. Cook in the slow cooker on high for 6 hours. Adjust temperature if needed.
2. Add the minute rice the last 30 minutes of cooking time. Serve with crunchy bread or biscuits! Enjoy!

RED LENTIL CHICKEN STEW

Red Lentil Chicken Stew image

Found this whilst trawling the internet for something to use up our spare lentils. We initially doubled the recipe for all ingredients except the chicken. This allowed us two whole meals with the chicken and enough to freeze 5 portions of the lentils to use as sides for other dishes.

Provided by The Normans

Categories Chicken Breast

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 chicken breasts
3 garlic cloves, minced
1 tablespoon cumin, ground
1/4 teaspoon cayenne pepper
1 tablespoon sweet paprika
1/2 tablespoon cinnamon
1/2 onion, finely diced
1 cup split red lentils
1 cup cherry tomatoes
3 cups chicken stock
1/4 cup fresh coriander

Steps:

Preheat oven to 180 degrees celcius.
Slice each chicken breast in half, yielding four strips.
Coat the chicken in olive oil and cumin, cayenne pepper, and paprika.
Heat 2 tbsp olive oil in an oven-proof baking dish and brown chicken (about 2 minutes on each side). Remove and set aside.
Add 2 tbsp olive oil to the pan, along with the onions and garlic. Simmer for 5 minutes.
Add cinnamon, lentils, chicken stock, tomatoes and bring to a boil.
Add the chicken breasts on top, cover, and place in the oven.
Bake for 1 hour and 15 minutes. Remove from the oven, stir through the coriander and serve.

Nutrition Facts : Calories 507.2, Fat 23.6, SaturatedFat 4.5, Cholesterol 51.8, Sodium 313.3, Carbohydrate 41.1, Fiber 16.7, Sugar 5.7, Protein 33.2

RED CHICKEN STEW

Red Chicken Stew image

Best over white rice DO NOT use Minute Rice it will throw your timing off.

Provided by Nikki Cowdin

Categories Chicken

Time 1h50m

Number Of Ingredients 8

Ingredients

1 lb chicken breast
2 c stewed tomatoes, italian-style
1 can(s) tomato paste, italian
2 Tbsp soy sauce
1/4 tsp salt and pepper
1/4 tsp garlic powder
2 medium red potatoes
1/2 pkg carrots, chopped

Steps:

1. cook chicken breast, carrots and potatoes in the stewed tomatoes on low/ simmer for 1hour and a half.
2. Bring mixture to medium heat add tomato paste, soy sauce, spices. let boil for 5 minutes then return to low/ simmer.
3. Meanwhile get the rice ready. make sure to wash the rice. this remove extra starch. when rice is done check the potatoes in the stew. they should be most about to fall apart.
4. Stew should be a little thick. if wanting more of a gravy add corn starch or flour.

RED CHICKEN STEW

Red Chicken Stew image

How to make Red Chicken Stew

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

1 hen
4 to 5 eggs
2 large onions
4 large potatoes
1 large bottle of ketchup
2 teaspoons of Worchestershire Sauce
1/4 teaspoon of red pepper, black pepper and salt to taste

Steps:

hen (boil until done) set aside to cool, then remove meat from the bones and cut it up, be sure to save the chicken broth.
while chicken is cooling hard boil 4 to 5 eggs
cut up 2 large onions
cut up 4 large potatoes
and then add the potatoes and onions along with the eggs
to the chicken broth you have saved
When the onions, potatoes and eggs are done cooking
then add 1 large bottle of ketchup
add 2 teaspoons of Worchestershire Sauce
add about 1/4 teaspoon of red pepper, black pepper and salt to taste.
To thicken you can add some flour with water.
You can add butter if you like.
When the stew is ready, add the cut up chicken
and simmer for about 30 minutes.
This is best served over rice so don't forget to make it while you are making the stew.