JICAMA CHICKEN SAUTE
Jicama, there are 104 recipes using this large, bulbous, root vegetable. The jicama has a thin brown skin and white crunchy flesh. It should be peeled before using. This recipe caught my eye and I have managed to misplace the recipe twice. It sounds very good to me and I have plans on making it within the next couple of days. Recipe in from a Pampered Chef cookbook.
Provided by PaulaG
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.
- In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.
- In wok, heat oil over medium high heat.
- Add the chicken; cook and stir until browned.
- Add jicama and bell pepper to wok.
- Cook 3 minutes, stirring often.
- Add broth mixture; cook and stir 3 minutes or until heated through.
- Serve over rice and garnish with peanuts.
Nutrition Facts : Calories 219.1, Fat 11.6, SaturatedFat 1.7, Cholesterol 34.2, Sodium 399.1, Carbohydrate 11.6, Fiber 5.3, Sugar 3.3, Protein 18.6
SPICY CHICKEN AND JICAMA STEW
A spicy, hot, comforting stew, chock-full of flavors, textures, and colors. The crispness of the jicama adds a special surprise texture. Serve with French bread or crackers.
Provided by Love2Cook
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Combine chicken, chicken broth, diced tomatoes with their juices, jicama, onion, corn, peas, celery, squash, salt, pepper, and cayenne pepper in a large pot or Dutch oven. Bring to a low boil over medium-high heat; reduce heat to low and simmer for about 15 minutes. Adjust spices to personal taste if needed.
- Add sour cream to the soup and continue simmering until heated through, about 10 minutes.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 17.9 g, Cholesterol 117.8 mg, Fat 17.9 g, Fiber 4.1 g, Protein 32.3 g, SaturatedFat 6.9 g, Sodium 1068.9 mg, Sugar 5.4 g
CHICKEN SOUP
Ina Garten uses rich homemade stock to make her Chicken Soup recipe from Barefoot Contessa on Food Network; she serves it with matzo balls for ultimate comfort.
Provided by Ina Garten
Time 1h35m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
- To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.
- Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
- Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
CHICKEN AND JICAMA SOUP RECIPE - (3.3/5)
Provided by Chef_Kate
Number Of Ingredients 10
Steps:
- Broil chicken about 6 inches from heat for 15 to 20 minutes, turning once, or until no longer pink inside. Cut into 1/4 inch strips and set aside. Place peppers and onion in blender or food processor. Blend until smooth. Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and garlic until boiling in a 2 qt saucepan. Stir in chicken and jicama; heat through and serve.
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