Best 15 Chicken Vegetable Stew Recipes

CHICKEN AND VEGETABLE STEW

Steps:

• In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

CHICKEN VEGETABLE STEW

Steps:

• In a large pot, put the chopped onion, chicken breast meat, carrots and potatoes. Add the salt and turmeric. Dissolve the tomato paste in water and add. If desired, add garlic powder and ground black pepper to season.
• Cook for 1 to 1 1/2 hours on medium low heat. Serve.

MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW

Steps:

• Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
• Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.

HEALTHIER CHICKEN VEGETABLE STEW

Steps:

• Heat olive oil in a stockpot over medium-low heat. Cook and stir onion, celery, carrots, and garlic in the hot oil until onion is translucent, about 10 minutes. Add mushrooms to onion mixture and cook, stirring occasionally, until mushrooms are slightly tender, about 5 minutes.
• Stir tomato paste and about 1 tablespoon water together in a bowl until tomato paste is thinned; add remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper and stir.
• Stir tomato paste mixture into onion mixture; add chicken. Bring mixture to a boil; reduce heat to medium-low, cover stockpot, and simmer until chicken is no longer pink in the center and vegetables are tender, about 40 minutes.
• Stir cornstarch and cold water together in a bowl until smooth. Stir cornstarch mixture and salt into stew; bring to a boil and cook until stew is thickened, 5 to 10 minutes.

CHICKEN AND ROOT VEGETABLE STEW

Steps:

• Heat oil in heavy large pot over medium-high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add onions to pot and sauté over medium heat until golden, about 8 minutes. Add garlic and sauté 1 minute. Add wine and 1/4 cup marjoram and simmer until wine evaporates, about 4 minutes. Return chicken to pot. Arrange vegetables over chicken. Pour chicken broth over. Cover and bring to boil. Reduce heat and simmer until chicken is cooked through and vegetables are tender, about 30 minutes.
• Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl. Boil liquid in pot until reduced to 3 cups, about 10 minutes. Mix cream and cornstarch in medium bowl. Stir into liquid in pot. Simmer until thickened to sauce consistency, about 5 minutes. Return chicken and vegetables to pot. (Can be made 2 days ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated.) Bring stew to simmer, stirring gently. Add remaining 2 tablespoons marjoram and serve.

CHICKEN AND VEGETABLE STEW IN PEANUT BUTTER TOMATO SAUCE: MAFE

Steps:

• In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken temporarily.
• In the same frying pan, add the onions and stir until soft and slightly brown. Add the tomato paste and salt, and stir well.
• Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.
• When all the vegetables are cooked and removed from the stew, add the peanut butter or "tigadege", 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper, if using and simmer until broth thickens, about 20 to 30 minutes.
• Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.

BABUSHKA'S SLOW COOKER ROOT VEGETABLE AND CHICKEN STEW

Steps:

• Heat a saute pan over medium-low heat. Cook chicken thighs in batches just until skin starts to brown, 2 to 3 minutes per side. Don't overcook; the meat should still be pink and raw on the inside. Set chicken aside in a bowl, reserving juices in the pan.
• Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
• Add potatoes, rutabaga, turnips, carrots, mushrooms, and garlic to the onion-celery mixture. Sprinkle salt, herbes de Provence, onion powder, garlic powder, and pepper on top. Stir and mix vegetables until coated.
• Place 1/2 of the vegetable mixture in a slow cooker. Add 1/2 of the chicken. Layer remaining vegetables and chicken on top. Pour vegetable broth over the mixture in the slow cooker.
• Cook on Low for 7 hours, gently stirring every few hours if desired.
• Use tongs to remove chicken from the stew. Let cool. Separate skin and bones from the meat and shred meat. Stir meat back into the slow cooker.

7-VEGETABLE CHICKEN STEW WITH DUMPLINGS

Steps:

• In a large pot, combine chicken, all veg except peas, stock and spices; bring to a boil over high heat.
• Reduce heat to medium-low and simmer, covered, for 20 minutes; stir in peas.
• Meanwhile, in a food processor or by hand, make dumplings: combine flour, parsley, butter, baking powder and salt until mixture is in coarse crumbs; stir in milk, then drop by tablespoonfuls onto the hot stew; you should have about 6 mounds.
• Cover pot and simmer-- don't boil hard and DON'T lift the lid-- for 15 minutes or until dumplings have risen.
• Note: to reduce sodium content in this recipe, replace stock with water.

CHICKEN AND VEGETABLE STEW WITH GINGER

Steps:

• Trim the end of the sprouts and make a small gash in the bottom of each.
• Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander. Cover and simmer 30 minutes.
• Remove cloves and bay leaf. Add Worcestershire sauce and chopped cilantro. Blend and serve.

SLOW-COOKER CHICKEN AND VEGETABLE TORTELLINI STEW

Steps:

• Layer carrots, garlic, chicken, fennel and beans in 3 1/2- to 4-quart slow cooker. Sprinkle with salt and pepper. Pour broth and water over ingredients.
• Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center.
• About 20 minutes before serving, stir tortellini, spinach, onions and basil into chicken mixture. Cover and cook on high heat setting 15 to 20 minutes or until tortellini are tender. Sprinkle individual servings with Parmesan cheese.

ONE-POT CHICKEN AND VEGETABLE STEW

Steps:

• In a big stock pot, heat the oil over med-high heat; add in the chicken and brown it for about 2 minutes per side.
• Add in the onion, carrots, garlic, and chili powder; cook the mixture for about 5 minutes more, until the vegetables soften slightly.
• In a strainer, rinse the quinoa thoroughly with cold water.
• Add in the chicken broth, tomatoes, potatoes, and quinoa; bring the liquid to a boil, decrease the heat, and simmer the stew for 30-40 minutes.
• Just before serving, stir in the spinach and let it wilt for about 2 minutes; check seasoning and add salt and pepper to taste.

VEGETABLE AND CHICKEN STEW

Steps:

• Remove and discard skin from chicken; rinse and pat dry. Place chicken pieces in a Dutch oven; add 3-1/2 cups water, dill, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the carrots, potatoes and parsnips. Cover and simmer for 20 minutes or until chicken juices run clear. , Using a slotted spoon, remove chicken and vegetables to a large bowl; keep warm. Bring cooking juices to a boil. In a small bowl, combine flour, cream and remaining water until smooth; gradually stir into juices. Cook and stir for 2 minutes or until thickened. Pour over chicken and vegetables.

CHICKEN AND VEGETABLE STEW

Steps:

• Heat oven to 400°F (200°C). Coat chicken with flour. Place chicken in a casserole. Add zucchini, carrots, onion, parsley, oil, and pepper. Bake uncovered, stirring once, for 20 minutes. Stir in broth and milk. Cover and cook until sauce is hot and chicken is tender and cooked through, 6 to 8 minutes.

CHICKEN AND VEGETABLE STEW

Steps:

• 1. lightly cook chicken about 6 minutes (or until thoroughly finished - don't over cook) with entire chili powder using 2 tbs olive oil. Stirring occasionally. Use a slotted spoon to remove pieces, set aside.
• 2. Add remaining oil to the sauce pan, add poblano pepper, sweet pepper, sliced carrots and onion; cook over medium-high heat until vegetables are just tender about 5 minutes
• 3. Add tomatoes, broth and stick cinnamon. Bring to boiling, reduce heat. Simmer covered, over medium-low heat for 10 minutes. Add chicken and orange juice. Simmer uncovered for 5 minutes. Stir in orange peal, remove stick cinnamon before serving. Makes 4 or 5 servings. (about 300 calories per serving)

CHICKEN VEGETABLE STEW

Steps:

• 1. Turn slow-cooker on low setting; add the butter and olive oil, put on the lid while preparing the vegetables and chicken.
• 2. Chop the onion, red bell pepper, celery and garlic cloves. Cut chicken breasts in bite-size pieces.
• 3. The butter should be melted by now; add the chopped vegetables and garlic; stir to coat with butter/olive oil mixture.
• 4. Add the crushed tomatoes, chicken broth, chicken pieces, barley, Italian seasoning, poultry seasoning, salt and pepper. Stir to combine.
• 5. Add the carrots and mushrooms last, stirring gently one more time. Cover and cook on low for about 6 hours, until the chicken and barley are cooked.