Next time you’re craving chicken soup, why not try something hardier. I got a special recipe that does a trick. Italians make a delicious tomato in chicken stew that chuck full of crunchy celery, sweet carrots and onions and soft kidney beans. Chicken stew make a big pot, it tastes even better the next day.
I’m going to start with the base of my stew, my sofrito. First, I’m going to oil my pan and we are going to add our veggies. So, the top onion, the carrots and the celery just added to the pot. Season it with a little salt and freshly ground black pepper, and we’re going to let these cook down for a few minutes. Chicken stew in Italian as pestohino, and it got its name because the meat is cut-off the bone into small little pieces which were going to do later of our chicken.
We’re going to add our canned tomatoes, for the richness we’re going to add some tomato paste. And you want to make sure when you add tomato paste that you don’t have too much. It’s a very concentrated flavor, so just about the tablespoon and higher the heat just a little bit. And now, for our liquid our chicken broth, and I'm using low sodium chicken broth just to control the salt in this dish now, I just want to make sure that the tomato paste melts into our liquid so you don’t chunks at tomato sauce. That’s looks perfect, now for our herbs. Some fresh basil, basil reminds me of summer so I would like to add it in these dishes. Just kind the tear it up and throw it in here.
Next, our bay leaf a little bit of earthy woodiness and finally our thyme, some minty lemony flavor, just the pinch. Very fragrant, so you don’t need a lot. Make sure that they are incorporated and now for start our chicken. We’re using chicken breast on the bone with the skin left on and the skin is going to melt and give this so much flavor. And you want to make sure that the chicken has enough liquid to cover it. So I’m going stew this for about 20 minutes so I can lock in all the flavors and the moisture and it will be the best chicken to you that you’ve ever had.
Winter chicken stew chases the chill away. I’m going to let my chicken cool before I shred it. In the meantime, I’m going to add my own twist, red kidney beans. I drained them and I’m adding them to the stew at this point because I don’t want them to fall apart become mushy. So I’m just going to shred my chicken in about bite size pieces. Roughly the size of the beans so everything can go in your mouth in just one bite, the chicken is so moist and tender. And if you don’t like the skin you can take the skin off which I’m going to do. And this stew serves about four to six people, depending on the size of the bowl you want. In this case it’s going to be four for sure, so I like to have a nice big bowl.
The meat is juicy and moist and that’s what you get when you stew it. Let’s put this back in our stew. Great! The smell is and looks so good when my grab myself some. Just a little, it’s a beautiful dark red color, chicken is moist it’s creamy and hardy.
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