The weather outside is frightening and stews are so delighting! Let it snow. Let it snow. Let it snow.
… and chili’s pretty good too.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite sized pieces
- 1 pinch salt + 1 tsp
- 1 pinch pepper
- 1 stick butter + 2 Tbsp, cut into small pieces
- 1 lg handful of baby carrots coarsely chopped
- 1 onion, finely chopped
- 2 celery stalks,
- finely chopped
- 2 c + 2 Tbsp flour
- 4c chicken stock
- 1/2 c baby peas
- 2 tsp baking powder
- 1/2 c milk
Preparation
- Season the chicken with salt and pepper
- In a Dutch oven, heat 2 Tbsp butter
- Add chicken
- Brown the chicken on both sides, about 4 min
- Add carrots, onion and celery
- Sauté, stirring frequently until onions are translucent and chicken is opaque. About 5-7 min
- Add 2 Tbsp flour and stir constantly about 2 min
- Add peas
- Slowly add broth and bring it to a boil
- In a large bowl combine flour, baking powder and 1 tsp salt
- Mix in the butter bit by bit
- It should feel like peas when it’s all combined
- Add the milk and mix it into a dough
- We do it by hand
- Drop large spoonfuls of the dough onto the boiling stew and reduce heat to low
- Continue to cook for about 10 min until dumplings have doubled in size.
- Garnish with chopped parsley and serve
Ingredients
- 2 Tbsp veg oil
- 2 c chopped onions
- 1 red bell pepper, diced
- 6 cloves of garlic, minced
- 2 lbs ground chicken
- 3 Tbsp chili powder
- 1 Tbsp cumin
- 2 tsp ground coriander
- 1 tsp dried oregano
- 1/4 tsp cayenne
- 2 tsp salt
- 2 boxes chopped tomatoes (26 oz )
- 2 c low sodium chicken stock
- 1 tsp sugar
- 1 lg can cannelloni beans, drained and rinsed
- Fat free sour cream and baked tortilla chips to garnish
Preparation
- Heat the oil in a large pan or Dutch oven
- Sauté the onions and pepper until soft and translucent 10 – 15 min
- Stir in garlic for 2 min, keep it moving or it will burn
- Increase the heat to med- high and add the ground chicken and spices
- Stir it and break up the chicken until it’s no longer pink, about 5-7 min
- Add tomatoes, sugar and chicken stock
- Bring it to a boil, then reduce to a simmer, loosely covered for at least 1 hr
- Stir in the beans and simmer 1 hr more
- If you like it soupy, cover it with a tight fitting lid If you like it thick leave it loosely covered for 30 min and then take the top off until it’s thick enough
- Garnish with fat free sour cream and baked tortillas
- No one will know, it’s okay!
Ingredients
- 1 lb boneless, skinless, chicken breasts or thighs, cut into 1/2 inch pieces
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 1 Tbsp oil
- 2 cans great northern beans, rinsed and drained
- 1 14 1/2 oz can chicken stock
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne
- 1 c low fat sour cream
- 1/2 c heavy cream
- 2 4 oz cans diced green chilis
- Chopped scallions for garnish
Preparation
- In a lg sauce pan, heat the oil
- Sauté chicken and onions until chicken is no longer pink and onions are translucent
- Add garlic and stir 2 min
- Add beans, chilies, seasonings and chicken stock
- Bring it to a boil
- Reduce heat and simmer for 45 min
- Remove from heat
- Stir in sour cream and heavy cream and serve
- Garnish with chopped scallions
Ingredients
- 8 chicken thighs
- 8 cloves of garlic, minced
- 4 Tbsp olive oil
- 3 sprigs of fresh rosemary
- 1 c grape tomatoes, halved
- 2 potatoes, cubed and boiled for about 15 min, then strained
Preparation
- Heat the oil in a large skillet
- Sauté garlic and rosemary until fragrant, about 1 min
- Add chicken and potatoes
- Cook on med low for about 15 min and then flip the potatoes and thighs
- Cook for another 10 min and add the tomatoes
- Stir and heat for another 5 min. or until the chicken is cooked through, stirring occasionally
- Garnish with parsley and serve
Enjoy your chicken meals!
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