Great simple suppers

Are you looking for something different, easy to make, and is simply delicious? Why not try this hearty and delicious chicken stew? Preparing for dinner just got a whole lot easier with this excellent crowd pleaser. Take off the chill and bring on the hearty, delicious, and easy!

I grew up a beef stew lover. I started making this chicken stew recipe years ago because I wanted a stew with a little twist! What is so excellent about this dish is that it is both healthy, and comforting! It can satisfy a great big crowd, or be added to your everyday menu. It is a wonderful fall and winter dish, but also great year round. It is simple and very easy to prepare, and it also travels well in the crock pot to bring to the gathering.

Ingredients:

Chicken stew

3 to 3.5 pounds boneless, skinless chicken breast

1.5 pound carrots, cut into thin slices

2 medium yellow onion, chopped

4 large stalk of celery chopped into thin slices

1.5 pounds of potatoes, peeled, chopped bite size pieces

2 packages of beef stew mix

1.5 cups of flour

1/3 cup vegetable oil

6 cups of water

Rice:

3 cups of white rice

6 cups of water

3 tablespoons of butter or margarine

In large skillet add half of oil and preheat. Cut chicken into bite size pieces. Add chicken into flour and cover completely. Take chicken out of mixture and dust off excess flour. When half of your chicken is floured, add to hot skillet. Brown on each side for at least 3 minutes, to a golden color. Remove browned chicken and add to crock pot. With the remainder chicken, repeat process. Add additional oil if needed.

Add carrots, onions, celery, potatoes, into crock pot with chicken. Mix thoroughly. Add two packages of stew seasoning mix and add 6 cups of water. Heat on high and bring to a boil. Lower heat and let simmer for hours. Crock pot cooking times vary, however vegetables will be tender and gravy will be thickened when done.

Rice:Following the standard rice cooking instructions, 2 cups pf water for every cup rice. In large cooking pan add rice , water and butter. Bring to boil, then reduce heat to low for 20 minutes.

Additional tips:

Cut your vegetables and meat into comparable sizes. This will ensure even cooking, and a more pleasurable chewing experience.

Serve with cornbread. Store bought will do. Even cornbread muffins are great. When I started making this recipe I used cornbread. Now, I can't bring myself to serve chicken stew without it!

No crock pot? No problem! You can make this stew in the oven too. Just use an appropriate heavy pan. A roasting pan would work. Be careful if you attempt the stove top, direct heat can burn the bottom of your pan. To avoid this, keep heat very low, and stir often.

This recipe has all the elements of the perfect food. It is a great comfort food! It is easy, healthy and delicious, no matter what time of year you serve it, but the fall will be the season you will crave it most!

Learn more about this author, Erica Michaelson.
Click here to send this author comments or questions.

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