Tag: stew
Chicken Thigh Stew
This soup is soul food. So tasty, you will want to make sure you have leftovers. I serve with stew on or over pressure cooked yukon potatoes.
Chicken Thigh Stew
Author: Chef Brad
Ingredients
- 10 skinless chicken thighs
- 3 stalks celery, chopped
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 2 large carrots, chopped
- 3 tablespoons olive oil
- Fresh rosemary, parsley, and marjoram, chopped
- 1 large can roasted tomatoes
- 6 cups water
- ½ cup cooking wine
- ½ cup brown rice
- Salt and pepper to taste
- Ultra gel for thickening
Instructions
- In pressure cooker, saute onions, garlic, celery, and carrots in 3 tablespoons olive oil.
- Add cooking wine and saute for 3 minutes.
- Add remaining ingredients and place lid on pressure cooker and cook for 12 minutes.
- Remove lid and thicken with Ulta gel or corn starch.
- Salt and pepper to taste.
- Serve over cooked potatoes.
Chile Verde Potato Stew
This stew has won many awards, it is my personal favorite for the depth of flavor and richness of the stew. Print Chile Verde Potato Stew Author: Chef Brad Ingredients 1 to 2 lbs pork meat 1 to 2 lbs stew meat ½ cup fresh …
Ground Turkey Quinoa Stew
For a quick filling meal you can’t find a better stew. Print Ground Turkey Quinoa Stew Author: Chef Brad Prep time: 15 mins Cook time: 6 mins Total time: 21 mins Ingredients 2 lbs.Fingerling potatoes or red potatoes, cut in ½ inch pieces 2 cups …
Chicken Thigh Stew
This soup is soul food. So tasty, you will want to make sure you have leftovers. I serve with stew on or over pressure cooked Yukon tomatoes.
Chicken Thigh Stew
Author: Chef Brad
Ingredients
- 10 skinless chicken thighs
- 3 stalks celery, chopped
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 2 large carrots, chopped
- 3 tablespoons olive oil
- Fresh rosemary, parsley, and marjoram, chopped
- 1 large can roasted tomatoes
- 6 cups water
- ½ cup cooking wine
- ½ cup brown rice
- Salt and pepper to taste
- Ultra gel for thickening
Instructions
- In pressure cooker, saute onions, garlic, celery, and carrots in 3 tablespoons olive oil.
- Add cooking wine and saute for 3 minutes.
- Add remaining ingredients and place lid on pressure cooker and cook for 12 minutes.
- Remove lid and thicken with Ulta gel or corn starch.
- Salt and pepper to taste.