I am going to make a chicken stew for tomorrow...?!
Answers: and I need a very, very easy recipe.......do you have one?
Quick & Creamy Chicken Stew
3/4 lb. small red potatoes (about 8), quartered
2 Tbsp. water
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size chunks
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 cup Zesty Italian Dressing
2 cups frozen peas and carrots
1/2 cup Sour Cream
PLACE potatoes and water in microwaveable dish; cover with lid. Microwave on HIGH 7 min. or until fork-tender. Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until browned, stirring occasionally.
ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked through and vegetables are heated through.
STIR in sour cream; cook 1 min. or until heated through, stirring occasionally.
nfd?
Fry 1 large chopped onion with some garlic until soft. Add any chopped chicken or chicken strips and cook for a few minutes. Then add chopped potatoes and carrots. Add 1 can of crushed tomatoes and 3 tablespoons of tomato paste with 1 cup of water. Stir in 1 teaspoon of mixed herbs, salt and pepper. If it's a bit sour add some sugar. Let it simmer for 40 minutes and serve with cooked rice. Will be even batter the next day. Enjoy!!!
This is an extremely basic but versatile recipe. If desired, add any of the vegetables listed below.
UKRANIAN CHICKEN STEW
1 large chicken
1/4 lb. salt pork, cubed
2 onions, coarsely chopped
1 tbsp. salt
2 tbsp. butter
2 carrots, shredded
8 potatoes, cubed
1 qt. buttermilk
1 garlic clove, minced
1/2 tsp. dill freshly snipped and chopped
Cut chicken into serving pieces. Place in a large, heavy pot and cover with water. Bring to a boil, lower heat, and simmer for 20 minutes. Remove from the heat, cool, and remove meat from the bones. Skim the fat from the top of the liquid when has cooled. Chop the chicken meat into coarse chunks and return to the liquid. Fry the salt pork with the onion and garlic until the pork is browned. Place the pork, pork grease, onions, potatoes, carrots, and salt into the liquid. Add1 quart of hot water. Bring to a boil; boil for 10 minutes. Reduce heat to simmer. Continue to cook10 minutes more and then add the buttermilk and butter. Cook for another 10 minutes. Serve hot.
NOTE: If desired add any of the following:
2 c. sliced celery
2 c. yellow squash
2 small zucchini
4 sweet potatoes cut into large chunks
1 pkg. frozen baby lima beans
1 pkg. frozen okra
1 pkg. frozen vegetables
1-1/2 c. fresh mushrooms
CROCKPOT CHICKEN STEW
2 lb. skinless, boneless chicken breasts cut into 1" cubes
2 can fat-free chicken broth
3 C. potatoes, peeled, cubed
1 C. onion, chopped
1 C. celery; slice
1 C. carrots; sliced thin
1 tsp. paprika
1/2 tsp. pepper
1/2 tsp. rubbed sage
1/2 tsp. dried thyme
1- 6 oz. can no-salt-added tomato paste
1/4 C. cold water
3 Tbs. cornstarch
In a slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.
Get some frozen chicken pot pies remove top crust and empty thawed filling into a pot I can't think of anything easier.Thats very very easy.Oh yes heat up the easiest way.