Recipe Tag: Chicken

One Pot Cajun Chicken Stew

Preheat the oven to 325°F.

Place a medium dutch oven or a small stock pot on the range over medium high heat.

Add the olive oil when the pot is heated and then the garlic.

Cook for about one minute. Stir frequently.

Add the onions and cook, stirring frequently, for about 4 minutes.

Add the celery and bell pepper and cook for about 2 minutes. Stir frequently.

Add the chicken thighs, tomatoes, pepper, salt, Cajun spice blend, smoked paprika, red pepper flakes and stock.

Stir and cover.

Place the pot in the hot oven.

Let the stew cook for about 20 minutes. Uncover and stir.

Cook for 40 minutes uncovered. Stir occasionally.

Serve.

Lemon Rosemary Chicken Soup

Place a large skillet in the oven and preheat the oven to 325°F.

In a medium sauce pan, heat 4 1/2 cups water. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 40-45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before adding to the soup.

While the rice is cooking, place a small stock pot over medium high heat.

When the pan is hot, add the chicken thighs and cook, stirring frequently, for about 5 to 7 minutes until the chicken is browned.

Remove the chicken to the skillet in the oven and let the chicken roast in the oven, stirring every few minutes, for 15 minutes.

While the chicken is roasting, add the onions to the stock pot (do not wash the pan after removing the chicken) and cook the onions over medium high heat for 5 minutes. Stir frequently.

Add the celery and carrots and cook for 3 minutes. Stir frequently.

Add the chicken stock, 2 cups water, wine, rosemary, salt, pepper, and honey.

Zest the entire lemon and add the zest to the pot with the juice from 1/2 of the lemon. (Save the other half of the lemon for another recipe.)

Stir and adjust the heat to a very low simmer.

After the chicken in the oven is done, add it to the pot with the soup.

After the rice is cooked, add it to the pot with the soup, stir, and serve.

Jamaican Chicken Stew

Place the olive oil in a in a stockpot over medium-high heat.

Add the onion and cook for 3 to 4 minutes. Stir frequently.

Add the chicken thighs and cook for about 4-5 minutes, turning so that they brown on all sides.

Add the ginger and garlic and cook for 1 minute. Stir frequently.

Add the pepper, yams, carrots, chicken stock, water, thyme, allspice, salt, and Worcestershire sauce and stir.

Bring the stew to a simmer and allow to simmer, partially covered, for 25 minutes. Stir occasionally.

Place the wedges of cabbage into the stew and gently submerge them, leaving them in their wedge shape.

Cover and continue simmering for another 15 minutes without stirring.

Serve.

Dirty Rice Soup

Place the water in a small sauce pan over high heat.

When the water boils add the rice, stir, and reduce the heat to a simmer. Partially cover and cook for about 34 to 40 minutes or until the rice is done. There will be extra water in the rice.

Place the olive oil in a large sauce pan or medium sized dutch oven over medium heat.

Add the garlic and sausage and cook for about 3 minutes.

Add the chicken and increase the heat to medium high.

Cook for about 5 to 7 minutes until the chicken is browned. Stir frequently.

Add the onion and celery. Cook for about 5 to 7 minutes. Stir occasionally.

Add the green pepper and cook for about 5 minutes. Stir occasionally.

Add the Cajun seasoning, salt, black pepper and vegetable stock. Stir and then cover. Reduce the heat to low until the rice is done.

Once the rice is done, place the cooked rice in a mesh colander and rinse thoroughly with warm water.

Add the rice to the soup, stir, and serve.

Curried Chicken Stew

Preheat the oven to 325°F.

Place the oil in a large sauce pan over medium high heat.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the celery and carrots. Cook for about 3 minutes. Stir frequently.

Add the chicken and cook for about 5 minutes. Stir frequently.

Add the curry powder, garam masala, lime juice, vegetable stock, coconut milk, water, honey, salt, and potatoes.

Stir.

Cover and place in the oven.

Cook for about 45 minutes. Stir occasionally.

Add the peas, stir, and return to the oven to cook for another 10 minutes.

Serve.

Curried Chicken Soup

Place the oil in a large saucepan over medium high heat.

Add the onions and cook, stirring frequently, for about 10 minutes until the onions are lightly browned.

Remove half of the onions and set aside.

Add the chicken thighs to the pan and cook for about 4 minutes.  Stir frequently.

Add the carrots, chicken stock, two cups of the water, curry powder, salt and pepper.

Reduce the heat and simmer the soup for about 20 minutes until the carrots are slightly tender but not mushy.

While the soup is cooking place the remaining water in a medium sauce pan over high heat.

When the water boils add the lentils, stir and reduce the heat to a simmer.

Cook the lentils for about 20 minutes.

Remove from the heat and strain the excess liquid.

Place the reserved onions and milk in a blender and puree until smooth.

Add the creamed onions, lentils and peas to the soup and stir.

Heat gently and serve.

Creamy Tortilla Soup

Preheat the oven to 225°F.

Place the olive oil in a medium sauce pan over medium high heat.

Add the chicken thighs and cook, stirring frequently, for about 5 minutes or until browned.

Remove to a plate and place in the warm oven.

Add the onions and garlic to the pan and cook for about 5 minutes. Stir frequently.

Add the peppers, stock, white beans, pepper, cumin, chili powder, and salt.

Simmer for about 30 minutes until the beans are soft, then remove from heat to cool slightly.

While the soup is simmering, place a small skillet over high heat.

Add the pumpkin seeds and toast for about 7 to 10 minutes. Toss frequently so that the seeds don’t burn. Remove to a paper towel.

Add the goat cheese to the slightly cooled soup and puree until smooth.

Add the chicken and stir.

Heat the soup through and serve topped with 1 Tablespoon per serving of the toasted pumpkin seeds.

Creamy Jalapeno Soup

Place the olive oil in a large sauce pan over medium high heat.

Add the onion and cook for 5 minutes. Stir frequently.

Add the poblano and jalapenos and cook for 5 minutes. Stir frequently.

Add the corn, vegetable stock, 4 cups of water, and salt.

Cover and simmer for 40 minutes.

While the soup is simmering, place 3 quarts of water in a skillet over high heat.

As the water begins to simmer, add the chicken breast. Poach (at a simmer) for 12 to 15 minutes.

Remove the chicken to a plate and let cool. Cut the chicken into 1/2 inch chunks.

After the soup has simmered for 40 minutes, remove half of it to a bowl.

Add the cilantro and goat cheese to the half in the sauce pan, and using a blender or stick blender, puree until smooth.

Add the unpureed half of the soup back to the pan and add the cooked chicken breast.

Stir, bring back to temperature gently, and serve.

Chicken and Potato Soup with Dill

Place the olive oil in a large stock pot over medium heat.

Add the chicken thighs and cook, stirring frequently until just browned on all sides.

Add the red onion and cook for about 3 minutes. Stir frequently.

Add the carrots and garlic and cook for another 5 minutes until the onions begin to turn translucent. Stir frequently.

Add the chicken stock, water, salt, and potatoes.

Season with pepper and reduce the heat to low.

Simmer for about 50 minutes, stirring occasionally, until the potatoes are soft and beginning to fall apart.

Add the milk slowly, stirring continuously, then add the dill.

Stir and cook gently for another five minutes.

Serve.

Chilled Garlic Chicken Soup

Place a large skillet in the oven and preheat to 375°.

Add the chicken and roast for 12 to 15 minutes. Stir occasionally.

Remove the chicken to a bowl and allow to cool.

When the chicken is cool, slice into 1 inch cubes.

Place in the bowl, cover and place in the refrigerator.

Place the skillet over high heat, add the onions, and sauté, stirring frequently, until the onions are caramelized; about 10-15 minutes.

Add the stock, water, and salt to the onions, stir, and simmer, covered, for 40 minutes.

Place the stock mixture in a blender or food processor with the roasted garlic (or use an immersion blender) and blend until smooth.

Let the soup cool and then add to the bowl with the cooked chicken thighs and milk. Chill.

Place 1 teaspoon olive oil in a skillet over medium-high heat.

Add the white parts of the green onion and sauté until lightly browned.

Add the green parts and continue cooking until the green parts are wilted.

Remove to a bowl and chill until needed.

To serve, divide the soup into 4 bowls, then top with the cooked (chilled) green onions as garnish.