Chicken Stew
I have a bit of a soup/stew obsession and make a big pot of it almost every weekend when the weather is cold. I don't know where I got this recipe, but I made it today and it was delicious! The only thing I would do differently would be to make it a day ahead so I could put it in the fridge overnight and skim some of the fat off. The mix of the oil and dark meat chicken made it a little greasy.
3 Tbsp. oil (I used Smart Balance oil)
1 large onion, thinly sliced
chicken pieces (I bought a pack that had 2 breasts, 2 thighs, and 2 drums)
1 can of diced tomatoes
pinch of cayenne
1 Tbsp. Worcestershire sauce
1 1/4 cups hot chicken broth
1 Tbsp. cornstarch
1 cup frozen corn
salt
Heat the oil in a skillet that will be large enough to hold all the chicken pieces. Add the onion and cook over medium heat, stirring occasionally, for 5 minutes or until the onion is softened. Transfer the onions to a slow cooker.
Add the chicken to the skillet and cook, turning occasionally, for 5 minutes until golden all over. Transfer to the slow cooker and add the tomatoes. Season with a pinch of cayenne and salt. Stir the Worcestershire sauce into the hot broth and pour into the slow cooker. Cover and cook on low for 6 1/2 hours.
Remove the chicken from the slow cooker and pull the meat from the bones. Return the meat to the slow cooker. Mix the cornstarch with 2 Tbsp. water and stir into the stew. Add the corn, recover, and cook on high for 30-40 minutes.
3 Tbsp. oil (I used Smart Balance oil)
1 large onion, thinly sliced
chicken pieces (I bought a pack that had 2 breasts, 2 thighs, and 2 drums)
1 can of diced tomatoes
pinch of cayenne
1 Tbsp. Worcestershire sauce
1 1/4 cups hot chicken broth
1 Tbsp. cornstarch
1 cup frozen corn
salt
Heat the oil in a skillet that will be large enough to hold all the chicken pieces. Add the onion and cook over medium heat, stirring occasionally, for 5 minutes or until the onion is softened. Transfer the onions to a slow cooker.
Add the chicken to the skillet and cook, turning occasionally, for 5 minutes until golden all over. Transfer to the slow cooker and add the tomatoes. Season with a pinch of cayenne and salt. Stir the Worcestershire sauce into the hot broth and pour into the slow cooker. Cover and cook on low for 6 1/2 hours.
Remove the chicken from the slow cooker and pull the meat from the bones. Return the meat to the slow cooker. Mix the cornstarch with 2 Tbsp. water and stir into the stew. Add the corn, recover, and cook on high for 30-40 minutes.
