Mediterranean Chicken Stew Recipes

Steps:

• In a large skillet, saute onion and garlic in oil for 3-4 minutes or until tender. Add chicken; cook for 6-8 minutes or until chicken juices run clear. Stir in the tomatoes, peppers, olives, salt and oregano; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally., Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice.

Steps:

• Bring a pot of lightly salted water to a boil; squeeze in lemon juice and add lemon slices, peppercorns, and a splash of olive oil. Add chicken. Reduce heat and let simmer until chicken is no longer pink in the centers and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain and discard everything except the chicken; let cool.
• While chicken cooks, chop broccoli rabe. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered until crisp-tender, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Heat olive oil in a stew pot over medium-high heat. Add tomatoes, shallots, and garlic and cook and stir until translucent, 3 to 5 minutes. Reduce heat to medium to medium-low. Stir in oregano, basil, allspice, cinnamon, and nutmeg until a paste-like mixture forms, adding more olive oil if needed. Pour in vegetable stock and raise heat to medium-high. Stir in tomato paste and bring to a simmer.
• While the stew simmers, pull the cooled chicken off of the bones, discarding any skin and fat.
• Stir chicken meat into the stew, followed by mint. Let simmer until desired thickness is reached, about 1 hour, stirring in broccoli rabe, chickpeas, and corn during the last 10 minutes. Season with salt and pepper and serve.

Steps:

• Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
• Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes.
• Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta.

Steps:

• In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high. Season chicken with salt and pepper and cook in 2 batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.
• Add garlic, onion, and oregano to pot; season with salt and pepper. Cook until onion begins to brown, 2 to 4 minutes (don't worry if pan darkens). Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.
• Add as much escarole to pot as will fit. Cook, tossing and adding more as space becomes available. Cook until escarole is tender, 2 to 4 minutes. Serve stew over couscous.

Steps:

• Place chicken breast on the bottom of the crockpot.
• Saute garlic and onions for about 5 minutes in olive oil.
• Cover chicken with the onions.
• Pile the tomatoes, artichokes, carrots, potatoes, capers, olives, and bay leaves on top of the chicken.
• In a separate bowl, mix the chicken broth with the seasonings.
• Pour the herby broth over the chicken and vegetables.
• Cook on Low for 6 hours.
• Just before serving, thicken sauce by adding 2 tblsp of cornstarch to 1/4 cup cold water and pouring inches
• Wait 3 minutes, Serve and Enjoy!

Steps:

• Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
• Reduce the heat to medium-low; add the remaining teaspoon oil to the skillet. Add the garlic, and cook, stirring, until fragrant, about 30 seconds. Add the chickpeas and 1 cup water. Bring to a boil; cook until the liquid is reduced by half, about 2 minutes.
• Add the tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add the olives, vinegar, and chicken along with any accumulated juices to the pan; toss until warmed through, about 1 minute. Stir in the parsley. Serve over the polenta.
• This recipe can also be made with 1 1/2 pounds peeled and deveined shrimp instead of chicken; replace the chick peas with cannellini beans.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium heat. Add vegetables; cook 5 min. or until crisp-tender, stirring frequently.
• Add chicken, pasta sauce and chicken broth; stir. Simmer on medium-low heat 10 min., stirring occasionally.
• Serve over orzo topped with cheese and basil.

Steps:

• Lightly spray a covered nonstick pot with cooking spray.
• Add the chicken and brown over high heat for 2 minutes, turning chicken once.
• Lower the heat and transfer the chicken to a plate.
• Set aside.
• Add all remaining ingredients to the pot except the reserved chicken pieces.
• Bring to a simmer and cook for 2 minutes.
• Return the chicken to the pot, cover, and simmer for 30 to 40 minutes, until the chicken is barely falling off the bones.
• Divide the sweet potatoes and chicken between 4 shallow soup plates.
• Raise the heat under the pot and reduce the sauce for 2 minutes, stirring constantly.
• Pour some of the mixture over each serving; serve at once.