Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken

A fabulously spicy chicken dish made light with skinless chicken legs and thighs, simmered in a pot with light coconut milk, scallions, onions, tomatoes, garlic, thyme and one very hot scotch bonnet pepper. I served this with Jamaican rice and beans (recipe coming tomorrow), and a simple tomato avocado salad, and boy was this delicious!

I just love the tropical flavors in Jamaican cuisine, it's similar to Latin cuisine only a whole lot hotter! The scotch bonnet pepper is commonly used in Jamaican cuisine, but I warn you, it's spicy!! This small little pepper packs a whole lot more heat than a jalapeño so a little goes a long way. I like spicy foods, but I personally can only tolerate using 1/2 pepper for my taste and wearing gloves when handling the pepper is a must. If you like really spicy food, then add the whole pepper and please, keep them away from the kids and pets!!

I'm a dark meat lover so I chose the legs and thighs, but you can use a whole chicken cut up, or just the breast if you prefer white meat. I recommend using chicken on the bone, because bones give stews flavor and although it would still work with boneless chicken, it won't be as good. My husband loved this dish, and it will absolutely be going into our dinner rotation. Enjoy!!
Ingredients:

• 6 bone-in chicken legs with thighs attached, skin removed (6 thighs, 6 drumsticks)
• 1 lime or 1/4 cup lime juice
• 1 large tomato, chopped
• 4 medium scallions, chopped
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1/2 - 1 hot scotch bonnet pepper, seeds + membrane removed, chopped
• 4 sprigs fresh thyme or 2 tsp dried thyme
• 2 tbsp low sodium soy sauce (for gluten free use GF Tamari)
• 1 tsp coconut oil (canola would be fine too)
• 1 medium carrot, chopped finely
• 2 tsp cornstarch
• 1 1/2 cups unsweetened light coconut milk (I like Thai Kitchen)
• 1/4 tsp kosher salt

Directions:

Squeeze lime over chicken and rub well. Drain off excess lime juice.

Using gloves

combine

tomato, scallion, onion, garlic, scotch bonnet pepper, thyme and soy sauce in a large bowl and add to the chicken.

Cover

and marinate at least one hour.

Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade, reserving the marinade for later.

Lightly

brown

the chicken on medium-high heat. When browned on all sides,

pour

the marinade over the chicken and

add

the carrots.

Stir

and

cook

over medium heat for 10 minutes.

Mix

cornstarch and coconut milk and

add

to stew, stirring constantly.

Reduce

heat to low and cook an additional 20 minutes or until tender,

add

salt to taste.

Adapted from Food.com

http://www.skinnytaste.com/2012/02/jamaican-brown-stew-chicken.html#more 

Mushroom Lentil Barley Stew

Mushroom Lentil Barley Stew
OP?
Ingredients:
2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn
into pieces
3/4 cup uncooked pearl barley
3/4 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons minced garlic
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste
Directions:
1.In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
2.Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving

Recipe from allrecipes.com

Tagine-Style Lamb Stew

John Willoughby's Tagine-Style Lamb Stew
For the original recipe, click here.
Serves 6 to 8

2 pounds lamb shoulder
2 tablespoons unsalted butter
1 small onion, grated (about 1/3 cup)
4 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/4 cup apricot preserves
1/3 cup red wine vinegar
1 20-ounce can chickpeas, drained and rinsed
2 cups chicken stock
1/4 cup chopped prunes
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
Cooked couscous, for serving

1. Trim excess fat from the lamb and cut into 1-inch cubes. If your shoulder was sold to you with the bone and joint still in it, add it to the pot while you stew the meat for additional flavor (discard before serving).
2. In a Dutch oven, melt the butter over medium-low heat. Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot preserves and vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes. (Do not allow the meat to brown.)
3. Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 1 hour 15 minutes. Let cool to room temperature, then refrigerate overnight.
4. Twenty to thirty minutes before you're ready to serve, pull the pot from the fridge and gently scoop off the orange layer of fat that will have risen to the top. Put the pot over medium-low heat, adding the chopped prunes, and bring the stew to a very low simmer. Continue to cook, uncovered, until the pieces are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.

Curried Lentil Vegetable Stew

Curried Lentil Vegetable StewErika (MsAnthrope) 

1 medium onion, chopped2 medium carrots, diced
1 sweet potato, peeled and diced
1 medium red bell pepper, diced
4 large cloves garlic, minced
2 cups dry red lentils, rinsed and picked over
6 cups vegetable broth
1 tsp cumin
2 tsp curry powder
Salt and pepper to taste

Combine ingredients in slow cooker.  Cover and cook on low for 8 to 10 hours, or until lentils are very soft and stew is thick. Adjust seasoning to taste.

Mama's Chicken Stew

Mama's Chicken Stew
Cindy~mommy_of_love1

1 pound skinned, boned chicken breasts, cut into bite-size pieces
1 pound skinned, boned chicken thighs, cut into bite-size pieces
2 cups water
1 cup frozen small whole onions
1 cup (1/2-inch) sliced celery
1 cup thinly sliced carrot
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 (14 1/4-ounce) can fat-free chicken broth
2 cups halved mushrooms
1 (6-ounce) can tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas

Combine first 14 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 4 hours or until carrot is tender. Combine water and cornstarch in a small bowl, stirring with a whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting an additional 30 minutes.

Beef Stew with Beer and Paprika

Beef Stew with Beer and Paprika

Ingredients

3 Tablespoons Olive Oil
1 Tablespoon Butter
2 pounds Stew Meat
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
1 can Beer, 12 Ounce Can
4 cups Beef Stock
2 cups Water
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Paste
½ teaspoons Paprika
½ teaspoons Kosher Salt
Freshly Ground Black Pepper
1-½ teaspoon Sugar
4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
4 whole New Potatoes, Quartered
Minced Parsley (optional)

Preparation Instructions

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer, beef stock, and water, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

From here.

Beef and Barley Soup

Beef and Barley Soup

Serves 4 to 6

- 2 tablespoons (25 mL) olive oil, divided

- 1 large onion, diced

- 2 cloves garlic, chopped

- 1 teaspoon (5 mL) dried thyme

- 1 teaspoon (5 mL) salt, or to taste

- Pepper, to taste

- 1 pound (450 g) stewing beef, cut in 1/2-inch (1-cm) cubes

- 2 medium carrots, diced

- 3/4 cup (175 mL) pearl barley

- 1 bay leaf

- 6 cups (1.5 L) low-sodium beef broth

1. Heat 1 tablespoon (15 mL) olive oil in large skillet over medium heat. Add onion and sauté until tender, about 4 minutes. Add garlic, thyme, salt and pepper. Transfer to slow cooker.

2. In a large skillet on medium-high heat, heat remaining olive oil and brown beef well on all sides, working in batches if necessary to avoid overcrowding. Add to slow cooker.

3. Add remaining ingredients to slow cooker and cook, covered, on Low heat 6 to 8 hours.

Source: The Red Apron


Read more: http://www.montrealgazette.com/life/green-guide/forget/1337085/story.html#ixzz11g7J7qzb

Curried Lentil Stew

Curried Lentil Stew

Serves 4 to 6

- 1 tablespoon (15 mL) olive oil

- 1 large onion, chopped

- 2 cloves garlic, minced

- 1 cup (250 mL) dry French lentils, soaked 2 hours or overnight, then drained

- One 28-ounce (796-mL) can diced tomatoes, with liquid

- One 14-ounce (398-mL) can coconut milk

- 1 cup (250 mL) low-sodium chicken broth, or water

- 2 large carrots, diced

- 1 large sweet potato, peeled and cut into bite-size pieces

- 1/2 cup (125 mL) raisins

- 11/2 teaspoons (7 mL) curry powder

- 1/2 teaspoon (2 mL) ground cumin

- 1 teaspoon (5 mL) ground ginger (or 1 teaspoon/5 mL) grated fresh gingerroot, peeled)

- 1/4 teaspoon (1 mL) turmeric

- 11/2 teaspoons (7 mL) salt, or less to taste

- 2 cups (500 mL) fresh spinach leaves, chopped

To garnish (any or all):

- Chopped fresh basil leaves, cilantro or parsley

- Plain yogurt

- Diced avocado

- Green onion, chopped

- Goat cheese, crumbled

1. In a frypan, heat olive oil and sauté onion and garlic. Transfer all ingredients (except spinach and garnishes) to slow cooker and cook on Low setting 7 to 8 hours, or until lentils and sweet potatoes are tender.

2. Before serving, fold in spinach. Garnish with your choice of any or all of the garnishes.

Source: The Red Apron


Read more: http://www.montrealgazette.com/life/green-guide/forget/1337085/story.html#ixzz11g79l3Ou

Moroccan Chicken Stew

Moroccan Chicken Stew

Serves 4

- 1 tablespoon (15 mL) olive oil

- 2 large onions, diced

- 2 cloves garlic, minced

- 8 chicken thighs with skin, bone-in

- 2 teaspoons (10 mL) flour

- Salt, pepper, to taste

- 1/2 cup (125 mL) dried chickpeas, soaked overnight and drained

- 4 carrots, peeled and diced

- 1/2 cup (125 mL) raisins

- 1/2 cup (125 mL) dried apricot, chopped coarse

- 2 cups (500 mL) low-sodium chicken broth

- 2 tablespoons (25 mL) tomato paste

- 11/2 teaspoons (7 mL) ground cumin

- 1/4 teaspoon (1 mL) turmeric

- 11/2 tablespoons (22 mL) fresh grated gingerroot, peeled

- 1 teaspoon (5 mL) ground cinnamon

Serve with:

- Prepared couscous

Garnish:

- Chopped nuts, cilantro leaves and/or plain yogurt

1. In a skillet on medium heat, heat olive oil and sauté onions and garlic. Toss chicken pieces in flour, season with salt and pepper, then add to skillet to brown on both sides.

2. Transfer all ingredients to slow cooker and cook on Low setting 7 to 8 hours, or until chickpeas are tender.

3. Serve in bowls with couscous. Garnish with chopped nuts, cilantro leaves and/or plain yogurt.

From: The Red Apron


Read more: http://www.montrealgazette.com/life/green-guide/forget/1337085/story.html#ixzz11g6YEnu9