EASIEST Jamaican Brown Stew Chicken recipe | ABSOLUTELY DELICIOUS!
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Chicken Stew
Super crispy skin, ultra tender flesh, smothered in an incredible sauce. Be still my beating heart!
Prep School with Alex Guarnaschelli: Braised Chicken | Alex vs. America | Food Network
Alex shares how to break down a whole chicken, the best use for each part and a dynamite recipe for the legs and thighs!
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Brave and talented chefs attempt to take down Iron Chef Alex Guarnaschelli, the most feared and accomplished competition cook in America. Chef Alex goes up against three chefs in two rounds of cooking, and anyone -- even Alex -- can be sent home after a blind tasting by the judges. Each chef hails from a different state, but they all share the same culinary specialty and drive to beat Alex for ultimate bragging rights and $15,000.
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Braised Chicken Thighs and Legs with Tomato
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 55 min
Prep: 10 min
Cook: 45 min
Yield: 8 to 10 servings
Ingredients
4 tablespoons canola oil
6 chicken thighs
6 chicken legs
Kosher salt
Freshly ground black pepper
2 teaspoons whole cumin seeds
1/2 teaspoon chili flakes
1 large white onion, peeled, halved and thinly sliced
1 large ginger knob, peeled and grated, about 2 tablespoons
6 garlic cloves, peeled and halved lengthwise
One 28-ounce can whole, peeled tomatoes
2 cinnamon sticks
4 fresh or dried bay leaves
Water, as needed
Directions
Heat the canola oil in a large skillet over medium-high to high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt and pepper, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, working in batches, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside. Continue browning the remaining chicken legs and thighs.
In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions and a pinch of salt, cooking until slightly translucent, about 2 minutes. Add the ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, bay leaves, and a pinch of salt. Allow the mixture to cook breaking up the tomatoes as you stir for all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and serve over the white rice, if desired.
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Prep School: Braised Chicken Thighs and Legs with Tomato | Alex vs. America | Food Network
Braised Chicken with tomato and chorizo | Mediterranean foods
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Late Nights | One Pot Chicken Stew | Light ASMR | Lightly Spoken
Something warm and cozy. One pot is all you need. So easy...SO yummy...❤️️
#Asmr #SoftlySpoken #Cooking
Link to Recipe:
Ingredients
1½ lbs. chicken thighs, boneless, skinless, cut into bite size pieces
1 Tbsp. canola oil
3 medium carrots, sliced diagonally into ½-inch pieces
1 medium sweet onion, cut into 12 wedges
6 garlic cloves, chopped
5 cups chicken stock, divided
2 Tbsp. all-purpose flour
1 dried bay leaf
12 oz. baby white potatoes, quartered
¼ cup fresh chopped parsley
salt and freshly ground black pepper
( i always add in extra seasonings... I added about 1/2 to 1 tablespoon of oregano...around a teaspoon of paprika...and around 1/2 tablespoon of garlic and herb seasoning)
Season the chicken with salt and pepper, to taste.
Heat oil over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
Add carrots and onion to the pot and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add ½ cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
In a small bowl, whisk together flour and ½ cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.
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Tomato Braised Chicken and Mushrooms over Polenta Broke and Cooking
This dish came about a year or so ago out of my sheer craving for a tomato-based chicken entree. Braising is an easy cooking method that uses both dry and moist heat. Food is typically seared at a high temp, and then finished in a covered pot/pan at a lower temp while simmering in some type of liquid. It’s obviously often used for pot roast and spare ribs, to name a few yummy options.
My mind pictured a tender, fall-off-the-bone chicken thigh, seared and then cooked gently in a delicious tomato basil sauce. Crimini mushrooms hold up nicely in liquid, and the addition of fresh spinach is perfect to round out this dish. I’ve been a little apprehensive about posting this recipe because I cheat and use one of my favorite bottled sauces from TJ’s, their Tomato Basil sauce. I know that some people are super anti pre-made sauce, but honestly, it’s budget-friendly ($1.99/bottle), delicious, and makes this meal easy to throw together on a weeknight when time is so important. You can of course, substitute your own favorite homemade tomato sauce, but I am stickin to my guns - I love the TJ’s Tomato Basil.
I love pairing this chicken with a variety of things - fresh egg pappardelle, brown rice, quinoa..but most of all, I love it over polenta. Polenta is cornmeal boiled into a porridge, which can then be eaten as is, or can be baked, fried, or grilled. I love the texture, especially when the tomato sauce and caramelized onions mix with it. It’s pretty damn delicious. This recipe includes a super simple recipe for polenta, but you can dress it up in tons of ways - like my Cheesy Polenta with Lemon Thyme Mushrooms. It’s the perfect way to keep this meal light but satisfying. Whatever you choose to serve it over, let’s get cookin :)
Full recipe and more:
brokeandcooking.com
Music: bensound.com