Recipesoups and Stews

Recipe: Red Chicken Stew

 Who doesn’t enjoy the taste and smell of a hearty stew in the bitter cold of winter or anytime for that matter. This is a family favorite in my house. It is a recipe that has been in my family for years. We have it every year on Halloween after we come back in from taking the children Trick or Treating. It is a great Fall food or a great warm me up when served on those early Winter evenings when it is snowing or raining outside. This recipe has always had my family coming back for seconds.

You will need:

2lbs boneless chicken breast

3 or 4 good sized potatoes, cubed

2 small cans of tomato paste

1 diced onion


1 cup of rice

Place your chicken in a good size stock pot and boil until the pieces come apart with a fork. Let cool for about 30 minutes then tear into good sized pieces. After peeling your potatoes and cubing them add those and your chicken to the broth. Bring to a boil and put in your tomato paste one can at a time, stirring to dissolve after each can. Add in your diced onion then add ketchup until it is a deep red color.This is more of a feel than a exact measurement, taste as you pour to get the texture and taste that you want. Add more water as needed. Bring to a rapid boil then simmer for 2 hours or until potatoes are tender. About 30 minutes before the stew is finished, put on a pot of rice. 

Serve the stew over rice and with a batch of homemade biscuits or a loaf of French bread and a hot mug of coffee. This is a great meal for those cool Fall evenings and your family will thank you!

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