CHICKEN CIOPPINO RECIPES

ITALIAN CIOPPINO RECIPE | ALLRECIPES

Italian Cioppino Recipe | Allrecipes image

Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!

Provided by Cindy Anschutz Barbieri

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 17

Ingredients

3 tablespoons unsalted butter
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
2 (14.5 ounce) cans diced tomatoes
¾ cup white wine
½ cup water
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
2 bay leaves
1?¼ pounds cod fillets, cut into chunks
1 pound large shrimp, peeled and deveined
1 pound bay scallops
10 small clams in shell, scrubbed
10 mussels, cleaned and debearded

Steps:

Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.
Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.
Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.

Nutrition Facts : Calories 293.2 calories, CarbohydrateContent 10.5 g, CholesterolContent 173.9 mg, FatContent 6.4 g, FiberContent 1.5 g, ProteinContent 41.4 g, SaturatedFatContent 3 g, SodiumContent 926.8 mg, SugarContent 4.2 g

CIOPPINO-STYLE CHICKEN RECIPE BY WEIGHT WATCHERS

Cioppino-Style Chicken Recipe by Weight Watchers image

Turn this San Francisco-style dish into a full meal, and serve the slow-cooker chicken over black rice. This recipe comes from the Weight Watchers New Complete Cookbook Fifth Edition.

Yield 4

Number Of Ingredients 12

Ingredients

8 chicken drumsticks (about 2 1/4 pounds), skinned
½ teaspoon salt
1 tablespoon olive oil
1 large onion
1 large red bell pepper
2 large celery stalks, thinly sliced
3 cloves garlic, minced
1 14 1/2-ounce can petite diced tomatoes
1 cup dry white wine
¼ teaspoon red bell pepper flakes
¼ cup chopped fresh basil
2 tablespoon chopped fresh flat-leaf parsley

Steps:

Sprinkle the chicken with ¼ teaspoon of salt. Heat the oil in a large nonstick skillet over medium heat. Cook the chicken, in batches, until browned on all sides, about 8 minutes per batch. Transfer the chicken to a 5- or 6-quart slow cooker.
Add the onion, bell pepper, celery, and garlic to the skillet. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the vegetables, tomatoes, wine, pepper flakes, and remaining ¼ teaspoon salt to the slow cooker; mix well. Cover and cook until the chicken and vegetables are fork-tender, 4 to 5 hours on high or 8 to 10 hours on low. Stir in the basil and parsley.

Nutrition Facts : ServingSize 1 serving, Calories 253 calories, SugarContent 7 g, FatContent 12 g, CarbohydrateContent 12 g, CholesterolContent 80 mg, FiberContent 4 g, ProteinContent 18 g, SaturatedFatContent 3 g, SodiumContent 533 mg

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CIOPPINO RECIPE - FOOD.COM

Make and share this Cioppino recipe from Food.com.
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Reviews 5.0
Total Time 55 minutes
Calories 654.2 per serving

Ladle soup into bowls and serve with warm, crusty bread!

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CIOPPINO RECIPE | EPICURIOUS

_San Francisco–Style Seafood Stew_
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Reviews 3.8
Total Time 1 1/2 hr

Serve cioppino immediately in large soup bowls.

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Make and share this Crock Pot Cioppino (Fisherman’s Stew) recipe from Food.com.
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Calories 425.4 per serving

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SAN FRANCISCO SEAFOOD STEW RECIPE - BOBBY FLAY | FOOD & WINE

Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat "literally boatloads" of its famous Italian-American seafood stew called cioppino (his favorite spots to enjoy the dish are Pompei's Grotto, Nick's Lighthouse and Tarantino's). Cioppino is typically made from a variety of seafood depending on what's freshest, and the San Francisco classic often includes a range of shellfish like Dungeness crab, squid, and mussels, all simmered in a tomato broth spiked with wine. Flay's version of cioppino uses generous portions of fresh shrimp, littleneck clams, and snapper. Plus: More Soup Recipes and Tips
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CIOPPINO RECIPE | EATINGWELL

Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fisherman's Wharf section of San Francisco. It was originally made on fishing boats with whatever fish were at hand. This cioppino comes to us from California chef and cooking teacher John Ash, who has been an advocate for sustainable-food issues for years and has served on the board of advisors of Seafood Watch--the advocacy arm of the Monterey Bay Aquarium. Ash chose a variety of shellfish for this recipe, all of which are Seafood Watch Best Choices or Good Alternatives.
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Reviews 4
Total Time 1 hours 15 minutes
Category Healthy Oyster Recipes
Calories 347.1 calories per serving

To serve, place a slice of toasted bread in the bottom of each soup bowl and ladle the cioppino over it. Sprinkle with basil (and/or parsley).

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SHRIMP AND SAUSAGE CIOPPINO RECIPE | GIADA DE LAURENTIIS ...

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Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.

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CHICKEN CIOPPINO - RECIPE | COOKS.COM

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PEOPLE AND FOOD: CHICKEN CIOPPINO | CRUISING WORLD

Feb 28, 2019 · Chicken Cioppino. 4 large pieces chicken (2 thighs and 2 legs), skin on (about 1.75 pounds) In a large pot, lightly brown chicken pieces on both sides in oil. Set aside. Add chopped onion to the pot and sauté until just translucent, then add the garlic and cook another minute. Stir in well-drained tomatoes.
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CHICKEN CIOPPINO RECIPES - FAMILYOVEN.COM

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INA GARTEN'S EASY CIOPPINO RECIPE - FOODIECRUSH .COM

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SIMPLE AUTHENTIC CIOPPINO RECIPE | FEASTING AT HOME

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SAN FRANCISCO FISH STEW (CIOPPINO) RECIPE - CHOWHOUND

Cioppino is an Italian-American seafood stew that originated in San Francisco in the 1930s, when fishermen brought their fresh catch to the docks and a little bit of everything was added to the soup pot the workers shared—which is one urban-legend explanation for the name; some sources claim “cioppino” was Italian-American slang for “chip in”.
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CIOPPINO | RECIPES | WW USA

Stir in broth, tomatoes, clam juice, Italian seasoning, and salt. Cover and bring to boil. Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in fish and cook, covered, until fish is just opaque, about 3 minutes. Ladle soup evenly into 6 bowls, sprinkle with parsley, and serve at once.
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