o serve with Chicken stew.
To make Chicken stew:
Fry Chicken in hot
emperature 30 minutes.
While chicken stands, pulse tomatoes with their
grees F.
Place the chicken breasts on a sheet pan
br>Stew:
Bring the 1 1/2 cups of chicken broth
To make the stew:
Heat the oil in
he end bones from the chicken pieces; wash the pieces three
ide, shallow bowl.
Season chicken with salt and pepper; dredge
br>Add the green chillies, chicken, and thin coconut milk. bring
Sprinkle the chicken pieces with 1/2 teaspoons
he vegetables soften. Add the chicken and Italian seasoning and cook
o the sauce of the stew. You can omit this step
up olive oil. Add the chicken thighs, turn to coat with
To cook the chicken: Place the chicken, carrot, celery, onion, bay leaf
nother large pot. Divide the chicken legs and breasts, the squash
Boil chicken until done; separate chicken from broth and set aside to cool.
Add all ingredients except flour to broth and cook until vegetables are tender.
Remove bone from chicken and break chicken into small pieces.
Add to mixture.
Add 3 tablespoons flour to cold water and stir until smooth.
Add to chicken stew. Cook until thickened, about 5 minutes.
Boil chicken breasts until tender.
Cool, debone and break into small pieces.
Place all ingredients into a large pot.
Season to taste.
Cook on low to medium heat for 1 hour.
Use the chicken stock also to thicken, if desired.
Mix some cornstarch with water and stir into chicken stew slowly.
Serves 20 to 25.
Cook chicken, onion and garlic in olive
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
e tomatoes with their juices, chicken broth, tomato paste, bay
Season a 3-7 pound chicken with Garlic powder and Pepper.