RED CHICKEN STEW RECIPES RECIPES

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BOBO'S RED CHICKEN STEW RECIPE - FOOD.COM



BoBo's Red Chicken Stew Recipe - Food.com image

This is a wonderful stew to be served over rice. It is from the Pavilion Restaurant in Edisto Beach, SC.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 2 quarts

Number Of Ingredients 13

1 large chicken
5 cups water
salt
4 strips bacon, diced
3 large onions, sliced
3 cups chicken broth
1/2 bottle Worcestershire sauce
1 (32 ounce) bottle ketchup
1 tablespoon black pepper
1 teaspoon cayenne pepper
1/2 cup flour, mixed with water
6 sliced hard-boiled eggs
1/2 cup butter

Steps:

  • Cover chicken with water in a large stockpot, salt to taste, bring to a boil and then simmer til tender.
  • Drain, but save the broth.
  • Saute bacon until almost crispy, add onion and saute until soft.
  • Add 3 c broth, worcestershire, ketchup and seasonings; bring to a boil and thicken with the flour/water mixture Stir in butter just before serving; serve over fluffy white rice with a salad and hushpuppies.

Nutrition Facts : Calories 2556.3, FatContent 156.2, SaturatedFatContent 61.7, CholesterolContent 1133.8, SodiumContent 7470.8, CarbohydrateContent 167.2, FiberContent 6.5, SugarContent 116.7, ProteinContent 131.2

RED LENTIL CHICKEN STEW RECIPE - FOOD.COM



Red Lentil Chicken Stew Recipe - Food.com image

Found this whilst trawling the internet for something to use up our spare lentils. We initially doubled the recipe for all ingredients except the chicken. This allowed us two whole meals with the chicken and enough to freeze 5 portions of the lentils to use as sides for other dishes.

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
2 chicken breasts
3 garlic cloves, minced
1 tablespoon cumin, ground
1/4 teaspoon cayenne pepper
1 tablespoon sweet paprika
1/2 tablespoon cinnamon
1/2 onion, finely diced
1 cup split red lentils
1 cup cherry tomatoes
3 cups chicken stock
1/4 cup fresh coriander

Steps:

  • Preheat oven to 180 degrees celcius.
  • Slice each chicken breast in half, yielding four strips.
  • Coat the chicken in olive oil and cumin, cayenne pepper, and paprika.
  • Heat 2 tbsp olive oil in an oven-proof baking dish and brown chicken (about 2 minutes on each side). Remove and set aside.
  • Add 2 tbsp olive oil to the pan, along with the onions and garlic. Simmer for 5 minutes.
  • Add cinnamon, lentils, chicken stock, tomatoes and bring to a boil.
  • Add the chicken breasts on top, cover, and place in the oven.
  • Bake for 1 hour and 15 minutes. Remove from the oven, stir through the coriander and serve.

Nutrition Facts : Calories 507.2, FatContent 23.6, SaturatedFatContent 4.5, CholesterolContent 51.8, SodiumContent 313.3, CarbohydrateContent 41.1, FiberContent 16.7, SugarContent 5.7, ProteinContent 33.2

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