Chicken-Stew

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Vegetable Stew + Rotisserie Chicken by fairchildart

10

Chicken & Shrimp Fajita Soup 

A personal favorite that I recently came up with. It’s spicy and spice-filled. It’s absolutely perfect on a cold winter day. 

Ingredients 

1 ½ lb chicken thighs, cut into bite-sized pieces 

½ lb large shrimp, peeled, deveined, tail-off

½ large onion, finely chopped 

½ of one yellow, green, orange, and red bell pepper, cut into strips and then halved 

6 large cloves garlic, minced 

1 28oz can crushed tomatoes

1 can black beans, rinsed 

3 cups chicken broth 

2 tbsp tomato paste 

3 chipotle peppers in adobo sauce, chopped 

1-2 tbsp adobo sauce 

Seasoning blend: 1 tbsp granulated onion, 1 tbsp hot paprika, 1 tbsp ground black pepper, 1 tbsp dried cilantro, 2 tsp ancho chili power, 2 tsp smoked paprika, 2 tsp granulated onion, 2 tsp cumin, 1 tsp ground chipotle pepper

NOTE: You will not use all of the seasoning blend unless you want your soup heavily spiced. Save the remainder of the spice blend in a small glass jar or airtight container  

1 serrano pepper, chopped with seeds, optional 

Kosher salt to taste 

Olive oil 

Fresh cilantro for garnish 

Directions for Dutch Oven 

Heat a dutch oven over medium heat for 10 minutes. 

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the dutch oven has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes. 

Once the chicken has browned, remove the chicken with a slotted spoon to a clean plate/bowl, leaving behind the juice. 

In the same juice, sweat your onions, garlic, and bell peppers until they have slightly softened. 

Once the vegetables have softened, add in the chicken, crushed tomatoes, black beans, tomato paste, and chicken broth. 

Season to taste 

Raise the heat to a simmer and cover with a lid to cook for 1.5 hours. 

After 1 hour, reduce the heat and vent the lid to allow some of the liquid to evaporate.

After 1.5 hours, season to taste and add in the chipotle peppers, adobo sauce, shrimp and cilantro.

Allow to cook with the lid vented for 5-10 minutes. 

During this time, the soup should thicken considerably but still have liquid. 

Adjust the seasoning to your preferred taste and serve. 

Directions for Crockpot 

Heat a pan over medium heat for 10 minutes.

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the pan has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes.

Once the chicken has browned, place the chicken and its juice into the crockpot. 

Add in all ingredients except the shrimp and cilantro and cook on high for 4 hours. 

After 1.5 hours, season to taste and add in the shrimp and cilantro and cook on high for another 15-20 minutes until shrimp have cooked through. 

Adjust the seasoning to your preferred taste and serve. 

Enjoy! 

4

Thai Tom Yum Soup 

I can’t take credit for this entire recipe. Tonight’s dinner was something quick and easy, but still so flavorful and delicious. Tom Yum soup is one of my most favorite soups, and tonight, I supplemented a canned broth that I buy from my favorite farmer’s market with lovely seasoned chicken breast [I wish I had shrimp on hand], sautéed onions and garlic, a few jalapeños, chili paste, and coconut milk. I finished the dish by adding some rice noodles I had on hand in the panty. Everything was garnished with fresh cilantro and devoured. The broth that I buy is heavily seasoned and so delicious that it was perfect and reminded me of the authentic soup I truly love. 

Chicken and Quinoa Soup: Ever taken a recipe there was absolutely nothing wrong with and decided you just couldn’t do it like everyone else? There was certainly nothing wrong with chicken and noodle soup but I had to go and screw that all up. That’s why I love soup and stew dishes, you can just sort of chuck stuff in a pot and it’s great! That, and they freeze well, which I love planned laziness.

For boiling the chicken and making a quick stock (to add additional liquid to finished soup)

  • 1 ½ - 2 lbs of boneless, skinless chicken breast
  • 1 lemon, cut into slices
  • zest of lemon
  • 1 tsp dried rosemary
  • ½ tsp thyme
  • ½ tsp salt

Directions: Just toss everything in the pot. Cover it with enough water to submerge it by a few inches, once boiling bring the heat down to not overflow the pot, once chicken is cooked through strain the liquid through a colander into a bowl, set the liquid aside, and discard the scraps left in the colander (lemon rinds, dried herbs, etc.) Once the chicken is cooled significantly, pull it with your fingers.

  • 2 TBSP oil, such as olive
  • half of a large yellow onion, diced
  • 2 stalks of celery, rinsed and diced
  • 3-5 cloves of garlic (depending on clove size)
  • 1 medium sweet potato, scrubbed and cubed (or use some carrots instead if you prefer)
  • 1-8 oz container of mushrooms (white or brown)
  • 1 ½ cups frozen peas
  • 1 cup frozen green beans
  • ¼ cup of dry sherry
  • juice of a lemon
  • 1 ½ tsp salt (ultimately, to taste)
  • ½ tsp black pepper (to taste)
  • 3 TBSP dried parsley (could use fresh)
  • ½ TBSP dried rosemary
  • 1 tsp dried thyme
  • pulled chicken
  • 1 quart (or liter) of chicken stock
  • the contents of your “quick” stock
  • 2 cups quinoa (any color, cooked to packet instruction)

Directions: Prepare vegetables. In a large pan heat up olive oil over a medium heat and cook down the onion and garlic until soft and fragrant. Next, add celery and sweet potato (or carrot). Remember to always salt in layers, so let’s add a little right now and stir it all up! Cook down those vegetables until fragrant. Now, add the dried herbs and black pepper, coat the vegetables, and let them warm up a bit to release their fragrance. Hit it with some wine and let it have a little simmer. At this time add the pulled chicken, mushrooms, the stock, the quick stock you made when cooking the chicken, and another hit of salt. Bring the heat up to high until the contents of the pot begin to boil, and then bring it down to low to gently simmer. Off to the side in a smaller pan, prepare your quinoa according to your packet’s instruction. Once the quinoa is cooked and the sweet potatoes in the soup pot begin to become fork tender, add in the prepared quinoa, the peas, the green beans, and your finishing salt. Complete it with a spritz of fresh lemon juice, and let the contents continue to simmer until the potato is fully prepared.

2

Hello everyone, how are you doing? :) This blog was originally going to be edicational and where I dump my school notes haha Please note this is just my personal opinion and what I learnt. There’s no right or wrong in cooking(actually there is but lmao you get what I mean… I think) but tl;dr:

“Follow the recipe and don’t rush the magic.”

I used stir fry chicken and stew as examples above but the four points it generally applies to cooking in general:

  • Mise en place*(Prep; making sure everything is in place)
  • Don’t try and take any shortcuts
  • Be attentive and control the heat
  • Taste and season your food

Pro tip: If you get lazy to wait fo the oil to heat up in the pan, preheat the pan before putting in the oil.

Pro tip: If you don’t have time to chop everything, you can do it a night prior and keep them in the fridge.

Pro tip: A sharp knife lessen the chance of you hurting yourself!

Next time, we will talk about the different cooking methods or I’ll share some easy-as-heck pasta recipe; whichever you guys want more.

If you want to know anything specific; drop an ask!