How do I make stew chicken?

Question

i am not trying to make a chicken soup like stew but something where I add onions and the chicken with sesoning so that it is good. I want to put it over rice

Answer 1

cook it in the pot till it falls off the bone, add a creamy sauce, and serve.

woof

Answer 2

Soften your onion in a little oil and set aside.

Cut the chicken into bite sized pieces and fry, to get a little colour, and return onion. Add a little water or stock and seasoning, stir and bring to the boil.

Reduce heat and simmer gently for 15-20 minutes, or until chicken is cooked.

Thicken the liquid with a little flour and cook for a little longer, and serve over the top of rice.

Answer 3

season chicken in a pot of water onions and let it boil forever until chicken falls apart

Answer 4

The longer u marinate the chicken the better it will taste.

Season/marinate chicken pieces (garlic/onions/black pepper/herbs/soy sauce)

Shallow fry for colour

Add stock/crushed tomato/herbs etc

bring to boil

simmer

Add scotch bonnet pepper if you want it HOT!!!

Bon appetite :-)

Answer 5

you are in great luck!

Chicken Stew

* chicken (whole, then cut into 10 pieces or mainly thighs + drumsticks)

* onion (yellow)

* garlic

* carrot + celery

* potatoes (waxy type, such as Yukon Gold or Spring potatoes)

* herbs to your liking: oregano, thyme

Preparation:

brown the chicken pieces with the chicken fat + little oil

add all purpose flour as needed before the browning.

Into the pot: chicken pieces (browned) + hot water + carrots celery, chopped onion etc.

Bring it to boil

then simmer for about 30 minutes.

(you can add some white wine, mushrooms, lemon juice, cream etc. to your liking)

Answer 6

Chicken Stew with Tomatoes and White Beans

Servings: Makes 4 to 6 servings.

Ingredients

4 bacon slices, chopped

6 chicken thighs with skin and bones (about 2 1/2 pounds)

All purpose flour

1 large onion, chopped (about 2 cups)

5 garlic cloves, minced

2 14 1/2-ounce cans stewed tomatoes

1 14 1/2-ounce can low-salt chicken broth

3/4 cup dry red wine

1/2 cup chopped fresh basil

1 tablespoon dried oregano

2 15-ounce cans cannellini (white kidney beans), drained

Preparation

Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper.

Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot.

Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano.

Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes.

Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.

CHICKEN STEW

1 pkg. chicken cutlets, cubed

1 c. flour

1 med. onion, sliced

2 c. chicken broth

3 potatoes

1/2 c. celery, sliced

4 carrots, sliced

1 pkg. frozen peas

1 can whole stewed tomatoes

Paprika, salt, pepper & basil to season

In a freezer bag add flour; season with paprika, salt, pepper and basil. Add chicken and shake to coat.

In a Dutch oven, brown coated chicken in small amount of olive oil, add onions to saute. Add chicken broth, potatoes, celery, carrots, peas, can of whole stewed tomatoes. Add salt, pepper and basil to taste. Bring to a boil, reduce heat and simmer for about 1 hour. Best if served the next day and with dumplings on top.

hope these help.                  good luck and enjoy.

Answer 7

I love this over rice!

CHICKEN ALA KING  

1/4 c. butter

1/3 c. flour

1/2 tsp. salt

1 c. chicken broth

1 c. milk

2 c. chicken, diced

1 (3 oz.) can mushrooms

1/4 c. pimento, chopped

1 (16 oz.) bag frozen peas

In a saucepan, melt 1/4 cup butter (or substitute chicken fat). Blend in 1/3 cup flour in 1/2 teaspoon salt. Add 1 cup chicken broth and 1 cup milk all at once. Cook, (stir constantly until sauce is thick and bubbly). Add 2 cups diced and cooked chicken, drained mushrooms and chopped pimento. Stir in above ingredients and add cooked peas. Heat thoroughly and serve over noodles or toast. Enjoy.