Chicken Stew
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I love a good stew! I remember the first time I ate CHICKEN STEW, I kinda crinkled my nose because of the tomatoes. I do not like tomatoes, nor do I like to eat soups, stews or chili with huge pieces of tomatoes. I dislike the thought of having a tomato swimming around in the juice with me trying to scoop around it. Sadly, I have passed this on to my tomato eating son. Yeah, I know!
Most recipes that I have found for chicken stew calls for the whole bird. Well, if I use a whole bird, I cook it the day before so I can get the fat off the broth once it's cooled down. When I'm in a crunch on time, I use boneless/skinless chicken breast and it works just fine if not better in my opinion.
When shredding the chicken, place it in your mixer with the paddle attachment. It shreds the chicken down rather quickly if the meat is still warm, so if you want bigger pieces keep a watch on it.
The last time I cooked this recipe, I cooked it on the stove using chicken breasts. But in the past, I have cooked it in the crock-pot using chicken that I cooked the day before. The longer it simmers, the better it tastes. In fact, I think it tastes better the next day for lunch.
Ingredients:
Directions:
Cook chicken until done. Remove chicken from broth, when cooled, pick meat off the bones and shred. Remove as much fat from the broth as possible. Simmer potatoes in 1-2 cups of broth in a smaller saucepan until done, do not drain. Mash them just a little, so they will help thicken the broth. Add corn, onions, tomatoes, garlic powder, salt and pepper to the large pot of broth. Cover and simmer for 15 minutes. Add potatoes and chicken and simmer slowly with lid off for at least 30 minutes.
Enjoy!
Chicken Stew
Back to the first time eating chicken stew... A dear little lady where I used to teach school worked in the kitchen. Some days she would make special things to eat for the staff members. One day chicken stew was the specialty, after eating it and scooping around tomatoes, I realized how yummy it was. After talking with her about the tomatoes, she told me, "You can't have a stew without the tomatoes". Boy, did that throw a wrench in my plans! Over the years, I have learned to just deal with my tomato problem by crushing the tomatoes. When a recipe calls for tomatoes, I pull out my stick blender and give them a whirl.
Most recipes that I have found for chicken stew calls for the whole bird. Well, if I use a whole bird, I cook it the day before so I can get the fat off the broth once it's cooled down. When I'm in a crunch on time, I use boneless/skinless chicken breast and it works just fine if not better in my opinion.
When shredding the chicken, place it in your mixer with the paddle attachment. It shreds the chicken down rather quickly if the meat is still warm, so if you want bigger pieces keep a watch on it.
The last time I cooked this recipe, I cooked it on the stove using chicken breasts. But in the past, I have cooked it in the crock-pot using chicken that I cooked the day before. The longer it simmers, the better it tastes. In fact, I think it tastes better the next day for lunch.
Chicken Stew
Ingredients:
- 1 chicken
- 1 large onion, chopped
- 6-8 cups water (enough to cover bird)
- 2 cans tomatoes
- 4 potatoes, peeled and diced
- 1 can whole kernel corn
- salt, pepper, and garlic powder to taste
Directions:
Cook chicken until done. Remove chicken from broth, when cooled, pick meat off the bones and shred. Remove as much fat from the broth as possible. Simmer potatoes in 1-2 cups of broth in a smaller saucepan until done, do not drain. Mash them just a little, so they will help thicken the broth. Add corn, onions, tomatoes, garlic powder, salt and pepper to the large pot of broth. Cover and simmer for 15 minutes. Add potatoes and chicken and simmer slowly with lid off for at least 30 minutes.
Enjoy!
