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One Pan Chicken, Rice and Beans

If you want to cook something rich and comforting, one of the best things you can do is making a delicious stew. And this one, with chicken, rice, and red beans is savory and full of delicious flavors. Plus, the added Cheddar and parmesan cheese make this dish one worthy of your attention.

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Ingredients Needed for One Pan Chicken, Rice and Beans

1 tablespoon vegetable oil
8 ounces of chicken breast, cubed
1 red onion, chopped
1 teaspoon curry powder
1 teaspoon dried oregano
salt
pepper
5 ounces of wild rice
1 cup water
½ red chili, sliced
1 chives, chopped
½ cup cheddar, shredded
3.5 ounces of canned red beans
parmesan

How to Make One Pan Chicken, Rice and Beans

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chicken cubes, stir, and cook them until golden.
  3. Add the red onion and season with curry powder, oregano, salt, and pepper.
  4. Next stir and make room in the middle of the skillet. Add the wild rice and pour the water. Cover everything with a lid and let it simmer for the next 20 minutes.
  5. Add the red chili, chives, and the shredded Cheddar.
  6. Add the canned red beans and cook everything for 5 more minutes, while stirring from time to time.
  7. Serve with shredded parmesan and chives on top.

Fried Chicken Breast With Cabbage

Having trouble in finding a good recipe for tonight? You can try something simple, with familiar ingredients that don’t take that much to cook. Try this: some fried chicken breast, with a nice cabbage stew as a side. Simple, yet enjoyable!

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Ingredients Needed for Fried Chicken Breast With Cabbage

3 tablespoons of vegetable oil
7 ounces of cabbage, shredded
salt
10 ounces of chicken breast
pepper

How to Make Fried Chicken Breast With Cabbage

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the shredded cabbage, and season it with a pinch of salt.
  3. Cook it for 5-7 minutes, while stirring often, until it softens.
  4. In the meantime, slice the chicken breast into medium and small chunks.
  5. Heat the remaining vegetable oil in a skillet over medium heat. Season it with a pinch of salt and pepper.
  6. Cook the chicken breast for around 15 minutes total time, while turning it over every minute or so, just so it doesn’t burn.
  7. When it’s ready, serve it next to the cabbage!

Chicken, Lemon and Olive Tagine

Tagine is a North-African dish, a succulent stew with meat and vegetables, cooked in a clay pot. Basically, it was our inspiration for this delicious dish. It’s made with chicken, lemon and lime slices, which bring their unmistaken flavor, and a few veggies to make for a delicious side.

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Ingredients Needed for Chicken, Lemon and Olive Tagine

1 tablespoon vegetable oil
0.5 giblets removed
0.5 ounce butter
1 lemon, sliced
1 onion, chopped
1 lime, sliced
4 ounces of olive
1 cup chicken stock

How to Make Chicken, Lemon and Olive Tagine

  1. Heat the oil in a skillet over medium heat.
  2. Add the chicken and butter.
  3. Melt the butter, and cook the chicken until golden on all sides. From time to time, coat the chicken with melted butter.
  4. Preheat the oven to 380°F/190°C.
  5. Lay the chicken in a clay baker. Add the lemon slices, onion, lime, and olives.
  6. Add the chicken stock.
  7. Cover the chicken with a lid.
  8. Lay the clay baker into the oven for the next 45 minutes!

Chicken With Onion and White Sauce

If you’re a fan of pairing chicken with heavy cream sauces, this delicious stew may be just what you’re looking for. Add onion, garlic, and lots of spices, because you’ll be wanting layered flavors in this dish. We recommend serving it with a crispy tortilla!

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Ingredients Needed for Chicken With Onion and White Sauce

1 tablespoon vegetable oil
2 chicken breasts halves, approximately 5 ounces each
salt
pepper
1 teaspoon red peppercorns
1 teaspoon butter
2 onions s, sliced
3 garlic cloves, sliced
1 teaspoon dried oregano
1 tea spoon cumin
parsley
1 cup heavy cream
¼ cup water
1 tortilla wrap

How to Make Chicken With Onion and White Sauce

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chicken breast and season it with salt and pepper. Crush 3-4 red peppercorns and sprinkle the chicken breast with them.
  3. Cook it until golden, for 8-10 minutes per side. After it’s ready, thinly slice it.
  4. Separately, melt the butter in a heated saucepan.
  5. Add the onion and garlic. Season with oregano, salt, pepper, cumin, and red peppercorns. Add about 1 tablespoon of chopped parsley and stir for 1 minute.
  6. Pour the heavy cream and water.
  7. Add the thinly sliced chicken and leave the pan on heat for another 2-3 minutes.
  8. Garnish with a touch of parsley and serve it with tortilla.

Chicken in White Sauce

It’s a rainy day and you want a nice, warm meal? What about trying this chicken in creamy white sauce? We’ve covered the chicken stew with a puff pastry crust, which gets really crispy in the oven, just perfect for dipping it into the sauce!

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Ingredients Needed for Chicken in White Sauce

8 ounces of chicken breast, medium cubes 2 tablespoons of vegetable oil salt pepper ½ teaspoon dried oregano 3.5 ounces of butter 2 tablespoons of flour ½ cup chicken stock ⅓ cup heavy cream 2 potatoes, cut into cubes 1 cup canned peas 3 ounces of puff pastry 1 flour 1 egg 1 tablespoon milk 1 teaspoon poppy seeds parsley

How to Make Chicken in White Sauce

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Heat the vegetable oil into a skillet and start cooking the chicken breast.
  3. Add salt, pepper, and dried oregano. Cook until the chicken is cooked through.
  4. Heat a saucepan on the stove and melt the butter.
  5. Add the flour and whisk until it thickens.
  6. Add chicken stock gradually until you make a nice thick sauce. Add the heavy cream and whisk.
  7. Add the potatoes, carrots, and cooked chicken pieces into the white sauce.
  8. Add the canned peas.
  9. Cook for 2-3 minutes, then transfer to a small round baking pan.
  10. Flour your countertop and roll out the puff pastry using a rolling pin.
  11. Place the puff pastry sheet you just made on the top of the baking pan.
  12. Prick with a fork, so the hot air can get out.
  13. Whisk the egg with milk and make some egg wash. Coat the puff pastry with egg wash.
  14. Sprinkle some poppy seeds on top.
  15. Bake for 30 minutes.
  16. Serve with fresh parsley.

Chicken Thighs With Couscous and Veggies

Couscous is a rich source of carbs, one of our main sources of energy. If you want to try it out in a simple dish, serve it with this veggie stew. Pair with some protein-rich tasty chicken thighs and tender veggies.

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Ingredients Needed for Chicken Thighs With Couscous and Veggies

2 skin-on chicken thighs
1 teaspoon dried oregano
salt
pepper
2 tablespoons of apple cider vinegar
1 teaspoon olive oil
vegetable oil for frying
1 red onion, chopped
½ red bell pepper, sliced
½ yellow bell pepper, sliced
2 garlic cloves, crushed
½ teaspoon cumin powder
3.5 ounces of couscous
½ cup chicken stock
½ cup canned tomatoes
2 ounces of canned green beans
8 green olives, pitted

How to Make Chicken Thighs With Couscous and Veggies

  1. Place the chicken thighs in a large bowl.
  2. Season them with oregano, salt, pepper, apple cider vinegar, and olive oil. Mix to entirely coat the thighs with the mixture.
  3. Heat the vegetable oil in a skillet over medium heat. Add the chicken thighs skin side down. Cover the skillet with a lid and cook the thighs for the next 20 minutes.
  4. Flip the thighs on the other side, cooking them for 2-3 more minutes. Remove them from the skillet.
  5. Add the red onion in the same skillet.
  6. Stir and cook it until soft, then add the bell peppers, minced garlic, and cumin powder. Stir.
  7. Add the couscous, pour the chicken stock, and simmer everything for 5 minutes.
  8. Add the canned tomatoes, green beans, olives, gently stir, and cook everything for 2 more minutes.
  9. Lay the chicken thighs skin-up in the pan, and leave everything on heat for one more minute.

Cabbage Salad With Mustard and Yogurt Dressing

Here we present to you a simple, but quite versatile salad. We say it’s versatile because you can serve it as a light dinner, or as a side for a good steak, stew, you name it. It’s made of two types of cabbage, and a nice, light dressing with mustard and yogurt as main ingredients!

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Ingredients Needed for Cabbage Salad With Mustard and Yogurt Dressing

2 tablespoons of olive oil
½ lemon
parsley
1 tablespoon mustard
2 tablespoons of yogurt
2.5 ounces of cabbage
2.5 ounces of red cabbage

How to Make Cabbage Salad With Mustard and Yogurt Dressing

  1. Use a small bowl and add the olive oil, the juice from half of lemon, parsley, mustard, and yogurt. Whisk for 30 seconds until smooth.
  2. Place the 2 types of cabbage on a wooden board and thinly chop both.
  3. Add the chopped cabbage in a large bowl. Pour the dressing and toss the salad.
  4. You can garnish with some sliced cucumber, carrot, and radish.

Chicken Breast With Leek and Olives

This stew has chicken breast and leek as main ingredients. Then you add carrot, onion, olives, some lemon juice and seasonings. Let all these flavors swarm the kitchen, and prepare for a cozy meal at home!

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Ingredients Needed for Chicken Breast With Leek and Olives

1 tablespoon vegetable oil
10 ounces of chicken breast
salt
1 onion, chopped
½ leek, thinly sliced
2 bay leaves
½ cup pepper paste
6 olives, thinly sliced
¼ cup lemon juice
pepper
1 tablespoon almond flakes

How to Make Chicken Breast With Leek and Olives

  1. Dice the chicken breast.
  2. Heat the oil in a wok over medium-high heat and add the chicken.
  3. Season with salt and cook it for 10-12 minutes, until golden on all sides.
  4. Take out the chicken and leave it aside.
  5. Add the onion carrot and leek in the remaining oil. Throw in the bay leaves, and stir. Cook the veggies for 2 minutes, until they soften.
  6. Add the pepper paste, chicken and olives, and stir.
  7. Pour lemon juice, season with pepper, and cook everything for another 2-3 minutes.
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