Tuesday, April 15, 2008

Spring Chicken Stew

Well I didn't quite end up making the Brunswick stew I had envisioned in previous posts. I just couldn't pull the trigger when I saw the Okra at the grocery store. It looked like it had been out there for awhile and while I don't mind having a meal not turn out as I planned, I will not use something that I don't believe is fresh or safe to eat.

Ingredients
1 28 oz can of whole tomatoes
1 11 oz can of corn
1 lb of white chicken tenders
40 baby carrots (not pictured)
30 pearl onions
20 small red potatoes
1 can of chicken broth (I used a envelope of instant chicken soup, but more on that later)
2 teaspoons of BBQ rub
Salt and Pepper to taste

Sprinkle some BBQ rub (or use your own spices if you prefer) evenly only the chicken tenders, turning them over a few times until they are evenly coated. Cook them over medium heat in a skillet with a little Pam or oil. Once the chicken has been cooked through, chop it up into bite size pieces and set aside.















Chop the onions in half and remove the skin. Rinse the potatoes and slice into thirds.
Drain the tomatoes and chop and half. I wasn't going to put this picture in but I thought it looked pretty grisly so I thought I would throw it in there.

Here is a layout of all of the ingredients. As you can see I am operating in somewhat limited quarters. Hopefully one day I'll actually have a kitchen where I can spread out.

Mix all of your ingredients together in your crockpot. Now, regarding the chicken broth. I opened up my can of broth and was overpowered by the odor that came from it. I checked the expiration date and it wasn't until 2009, but I just had a bad feeling about it so I improvised a little.

In a pinch I used an envelope of cup-a-soup. I boiled some water and made an 8oz serving and poured it over over my chicken and veggies. Salt and pepper to taste. I recommend adding in a few shakes of bbq rub or whatever your favorite spices are as well. Use a big spoon to to mix the ingredients together so that they are evenly distributed. Cook on low for 9 hours.















Here are the results. I've been working a little bit at my plating. A few blackberries and a toast English muffin are a great compliment. You may want to add some hot sauce as well. It gives the stew a nice spicy flavor.

10 comments:

MamaGeek said...

Now THAT looks divine (and easy).

Jared said...

mamageek,

I hope you will try to make this because it came out delicious.

Thanks for reading. Keep up the great photography! I still have a dinky 3 mega pixel camera from college. May be time for an upgrade.

Jared

Crockpot Lady said...

Jared, this is great! I love it that you put the soup mix in. I lived on those for years.

the recipe looks great.
yum.
-steph

Sandra said...

This looks really good Jared.

BTW I made the chocolate clusters and OMG YUM LOL They are dangerous.

~TAMY 3 Sides of Crazy~ said...

What a great way to spice it up a bit - sounds great. I can't wait to try it. Thanks for sharing.

Nicole said...

Sounds good! I love hot sauce too. I like your site, so I have tagged you with a meme. Check it out: http://artandaioli.blogspot.com/2008/04/me-me-me-meme.html

mjpuzzlemom said...

This looks good. Thanks for sharing!

sea mystery said...

Jared,
Just linked over to your blog. I must say I really like what I see. Thanks for sharing the great recipes. Always amazes me how someone cooks in such a small space. I have a very tiny kitchen too, but I try to make the most of it. Great pic showing the crockpot on a cookie sheet on the stove. Never thought of that.
Carolyn

Jared said...

Sea Mystery,

It certainly is a challenge to work in such a small space, but I think that is what crockpot are ideal for because you don't have to fuss around with too many pots and pans.

Thank you everyone for reading. It really is nice to hear everyone's feedback.

The Apron Queen said...

This sounds super easy & delicious!

For your daily dose of vintage goodness & a bit of silliness, stop by Confessions of an Apron Queen, the home of Vintage Thingies Thursdays.