Our 10 Best Chicken Recipes from the Last 10 Years - PureWow |
- Our 10 Best Chicken Recipes from the Last 10 Years - PureWow
- Easy Slow Cooker Creamy Chicken Stew - Slow Cooker Chicken Recipes - Parade
- How to make Kristin Cavallari's white chicken chili - GMA
- Recipe: Chicken Pozole - Minneapolis Star Tribune
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Our 10 Best Chicken Recipes from the Last 10 Years - PureWow Posted: 13 Jan 2021 10:18 AM PST  How many times have you cooked yourself the same old chicken breasts (ya know, the ones you're totally sick of eating) over the last decade? Too many to count. So, in honor of PureWow's tenth birthday (!!!), why not treat yourself to a dinner you actually *want* to eat? Presenting our ten best chicken recipes from the last ten years—each one easy and exciting to make (not to mention absurdly delicious). RELATED: Our 20 Most Popular, Most Delicious Recipes of the Last 10 Years  |
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Easy Slow Cooker Creamy Chicken Stew - Slow Cooker Chicken Recipes - Parade Posted: 14 Jan 2021 12:57 PM PST  The other day I was driving home after a long day of being out and about. Earlier in the day it had been raining buckets and as the sun started to set, the temperature dropped and it began to freeze and snow. During the white knuckle drive, I thought to myself how nice it would be to be going home to a slow cooker full of soup, chowder or stew. Unfortunately that wasn't on the menu that night, but I know you have to understand that feeling. On these bitterly cold days, nothing tastes as good as a big bowl of something warm and tasty. This Slow Cooker Creamy Chicken Stew definitely fits the bill when it comes to filling you up, while thawing you out! Related: 20 Must-Have Chili Recipes For Chilly Days This chicken stew is filled with tender roasted chicken, veggies and a creamy rich broth packed with flavor. It might not look like other stews you've had, but to me it constituted one because of the thicker consistency than soup. It was somewhere between a soup and a chowder, so it reminded me of a stew. What is the Difference Between Soup and StewThe main difference between a soup and a stew comes down to the liquid they contain. A soup contains more liquid for the other ingredients to float around in. A stew has just enough liquid for the other ingredients to simmer, or "stew" in, hence the name. A stew usually has larger pieces of meat and vegetable and the cooking liquid can be broth or stock, like a soup, or other more flavorful bases like wine, beer or tomato juice. How To Make Slow Cooker Creamy Chicken StewAfter you gather your ingredients of raw chicken, raw and frozen veggies, seasonings and broth, you will begin with an extra step that I often get asked about. Many of the soup, stew and chowder recipes I have that include chicken call for it to be roasted in the oven first. Sure, the old school method of boiling or poaching it works fine too, but I find roasting it in the oven infuses even more flavor not only in the chicken, but also the final dish. Related: How Long Does Cooked Chicken Last in the Fridge?  While the chicken roasts, you will prep your vegetables. Making sure to chop them all relatively the same size insures an even cooking time. Nothing worse than biting into a half raw potato when the rest of the dish is finished. So,while you want pieces that give a nice texture, the similarity in size is important. Once the chicken is cooked to perfection, allow it to cool slightly and use two forks to shred it. You can also use your hands and fingers too. But one of my favorite kitchen hacks is to shred chicken (works great for pork and beef too) in my stand mixer with the paddle attachment! Once you get to this step, it's stir and cook! Towards the end of the cooking time, you will add some frozen peas, half and half and corn starch to complete this tasty dish! With all the cold, snowy days ahead of us, having a few extra soups and stews to add to the menu plan isn't a bad thing. Grab some crusty bread or crackers and add this Slow Cooker Creamy Chicken Stew to your menu ASAP! Next up, try these 35 Slow Cooker Soups Sure To Satisfy This Winter Slow Cooker Creamy Chicken StewIngredients
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Kitchen CounterServes 6-8. Krista Marshall is the creator of Everyday Mom's Meals and a full time stay at home mom. She lives in northern Indiana with her husband of 17 years and their two amazing and busy sons, age 16 and 4. Everyday Mom's Meals is for everyone from the novice cook to the experienced home chef. Krista wants to get families around the table with simply made, delicious food. You can follow her on Facebook, Pinterest, Instagram and Twitter too!  |
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How to make Kristin Cavallari's white chicken chili - GMA Posted: 14 Jan 2021 05:38 AM PST [unable to retrieve full-text content]How to make Kristin Cavallari's white chicken chili GMA
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Recipe: Chicken Pozole - Minneapolis Star Tribune Posted: 13 Jan 2021 12:26 PM PST  Chicken PozoleServes 6 to 8. Note: While pozole is a beloved Mexican dish, here in the frozen North this deeply flavorful, warming bowl, with tender chicken and hominy swimming in a red chile-infused broth, hits all the right notes. From Meredith Deeds. Pozole: • 1 3/4 lb. boneless, skinless chicken thighs • 1/2 tsp. salt • 1/4 tsp. freshly ground black pepper • 1 tbsp. vegetable oil • 1 medium onion, chopped • 6 cloves garlic, finely chopped, divided • 1 tsp. dried oregano (Mexican oregano, if available) • 1/2 tsp. ground cumin • 6 c. low-sodium or homemade chicken broth, divided • 2 bay leaves • 2 dried guajillo chiles • 3 dried ancho chiles • 3 (15.5-oz) cans white hominy, drained and rinsed Garnishes, as desired: • Thinly sliced cabbage • Cilantro leaves • Chopped sweet onion • Chopped avocado • Thinly sliced radishes • Tortilla chips • Lime wedges Directions Season chicken with salt and pepper. In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken and cook, turning halfway through, for 3 to 4 minutes, until browned. Transfer to a plate. Reduce heat to medium, add onion and cook, stirring, until softened, about 3 to 4 minutes. Add half of garlic, oregano and cumin and cook, stirring, for 1 minute. Return chicken to the pot with 4 cups broth and bay leaves and bring to boil. Reduce heat to low and simmer for 30 minutes. Meanwhile, cut a slit into each dried chile pepper so they can be opened up and flattened. Heat a cast iron skillet over medium heat. Lay them skin-side up in the skillet. Press flat for a few seconds with a metal spatula, then flip them (they may turn a lighter color on this side). Press down again to toast the other side. This process will only take about 20 to 30 seconds per side. The toasted peppers should be fragrant, but not smell burned. If the peppers burn, discard and start again. Transfer the toasted chiles to a bowl, cover with hot water and let rehydrate for 30 minutes, stirring occasionally to make sure all parts of the chiles are soaking. Transfer to a blender with remaining 2 cups broth and remaining garlic and purée until smooth. Strain the chile purée (to remove any bits of tough skin and seeds) directly into the pot with the chicken. Bring back to a simmer and cook for another 15 to 20 minutes, until the chicken is very tender. Transfer chicken to a cutting board and shred into bite-size pieces. Remove bay leaves. Add chicken and hominy to the pot and simmer for 10 minutes, until hot. Taste and reseason with salt and pepper, if necessary. Ladle into serving bowls and garnish with cabbage, cilantro, onion, avocado, radishes, tortilla chips and lime wedges, as desired.  |
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