Chicken Stew Recipes Biography
Source: (Google.com.pk)
If ever there were justification for cupboard love, this would be it: a full-on feast thrown together to enormous effect, simply with ingredients that you can more or less keep on permanent standby. And, like so many of these recipes, it’s pretty well instant. After all, if you haven’t got time to shop, it’s hardly likely you’ll be able to spend many hours at the cooker.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes), meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. Thickeners like cornstarch or arrowroot may also be used.
Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. Thickeners like cornstarch or arrowroot may also be used.
Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.
Chorizo And Chickpea Stew
Ingredients:
2 tablespoons regular olive oil
50 grams spaghettini or vermicelli (torn into 3cm lengths)
500 grams bulgar wheat
1 teaspoon cinnamon
2 teaspoons sea salt flakes or 1 teaspoon pouring salt
1 litre water
2 bay leaves
350 grams chorizo (cut into coins and then halved)
4 tablespoons amontillado sherry
100 grams soft dried apricots (snipped into pieces with scissors) - optional
2 x 400 grams cans chickpeas or mixed beans (rinsed and drained in a sieve)
2 x 400 grams cans cherry tomatoes (plus 1 1/2 cans water)
salt (to taste)
pepper (to taste)
fresh coriander to serve - optional.
Method:
Warm the olive oil in a thick-bottomed pan on a medium heat.
Fry the pasta bits in the oil for a minute, stirring, until they look like slightly scorched straws.
Then add the bulgar wheat and stir for another minute or two.
Stir in the cinnamon and the salt, and then pour the water into the pan. Add the bay leaves, and bring to a boil, then turn down to the lowest heat, add a lid, and leave for 15 minutes, until all the water has been absorbed.
Put another thick-bottomed saucepan on a medium heat, add the chorizo pieces and fry until the orange oil runs out. Then add the sherry and let it bubble away. Add the apricots (if using), along with the chickpeas (or beans) and canned tomatoes, and half fill each empty tomato can with water and swill it out into the pan. Put on a high heat to bubble for about 5 minutes. Add salt and pepper to taste.
Serve with the bulgar wheat and, if there’s any to hand, some chopped coriander.
MAKE AHEAD NOTE: The stew can be made up to 2 days ahead. Transfer to non-metallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, stirring occasionally, until piping hot.
FREEZE NOTE: The cooled stew can be frozen in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above.
Grind the onion,ginger,peppercorn, green chillies and half the turmeric powder in a blender,to make a coarse paste.
Kerala Chicken Stew
Ingredients:
Chicken(small pieces) 1 kg
Onion (chopped) 1 medium
Ginger(chopped) 1"
Peppercorns 1 tsp
Green chillies(chopped) 2-3
Turmeric powder 1/4 tsp
Potatoes 5-6
Water as Required
Salt to taste
Oil 2 tbsp
Mustared seeds 1/2 tsp
garlic(sliced) 4 Cloves
Sticks of cinnamon 2
Bay leaf 1
Cloves 3
Green Cardamoms 4
Curry leaves 20
Carrot(diced) 1
Coconut Milk 2 cups
Peas 1/2 cup
Ginger(cut into juliennes) 1
Gram Masala Powder 1/4 tsp
Cooking Directions:
Grind the onion,ginger,peppercorn,green chillies and half the turmeric powder in a blender,to make a coarse paste.
Parboil the potatoes with a little salt,and remaining turmeric.
Heat the oil in the pan,add the mustard seeds & allow them to splutter,stir in the garlic,then add the cinnamon,bay leaf,cloves and cardamom.
Add the onion paste,and stir fry for 2-3 minutes,then add the curry leaves.
Add the chicken pieces and saute in the masala for 2-3 minutes.
Add the coconut milk,the peas,and the juliennes of ginger.
Sprinkle the garam masala powder,cover,and cook till the chicken is tender.
Serve with boiled rice.
Chicken Stew Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Chicken Stew Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Chicken Stew Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Chicken Stew Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Chicken Stew Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Chicken Stew Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Chicken Stew Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Chicken Stew Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Chicken Stew Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Chicken Stew Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
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