CHICKEN STEW

1.5 lbs cooked chicken (no bones)
1 can chicken broth
1 can vegetable broth
3 cans of water
2 tbsp oil
6 potatoes, chunks
2 stalks celery chopped
1 onion chopped
green beans
yellow beans
carrots
cabbage
peas
corn

In a large pot, sauté the celery and onion in oil until soft. Add broths, chicken and water (use chicken broth can to measure 3 cans of water). Bring to a boil, reduce heat to simmer.
Add potatoes. Let simmer for about 30 minutes or until the potatoes are soft. Add vegetables; any favorite will do, frozen or fresh.

Simmer an additional 10 minutes until vegetables are tender.
Serve hot!! with fresh French stick bread.
Corn starch can be added as a thickener, but if you use extra potatoes and lots of vegetables it doesn't really need thickening.

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CAJUN Chicken Stew Recipe

3 to 6 tablespoons vegetable oil
1 (3- to 31/2-lb) chicken, cut into serving pieces
21/2 teaspoons salt
1/2 cup all-purpose flour
1 medium onion, chopped
1 medium green bell pepper, chopped
1 celery rib, chopped
3 cups water
1/4 teaspoon cayenne, or to taste
3/4 cup thinly sliced scallion greens
Accompaniment: cooked white rice

Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.

Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in cayenne, scallion greens, and salt to taste and serve over rice. A good chicken stew recipe.

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Chicken Stew With Dumplings

1 stewing chicken, cut up
water
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons butter
1 bay leaf

Dumplings:
3 cups flour
1 teaspoon salt
1 teaspoon sugar
2 eggs
1 tablespoon shortening
1 cup milk
PREPARATION:
In a stew pot, combine chicken pieces, 1 1/2 teaspoons salt, pepper, butter, and bay leaf. Simmer for 1 to 2 hours, until chicken is tedner. Remove chicken pieces with slotted spoon and remove chicken from bone when cool enough to handle.

Return chicken to the pot over medium-low heat. If desired, add cut up cubed carrots and potatoes or other vegetables to the broth at this point and cook just until tender.
Sift dry ingredients into a mixing bowl, cut in shortening. Beat eggs into milk, stir into dry ingredients until well blended. Drop by spoonfuls into gently boiling stew stew. Cover let cook about 20 to 30 minutes. Serve dumplings around chicken.
Serves 6.

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Crockpot Chicken Stew Recipe - Chicken Stew with Chicken Breasts
more here:southernfood.about.com/od/crockpotchickensoups/r/bl65c7.htm
Inspired by authentic West African cooking, this delicious stew combines vegetables and peanut butter with a little heat from a medley of spices.

African Chicken Stew - All Recipes - Chicken
more here:chicken.allrecipes.com/az/AfricanChickenStew.asp
This crockpot chicken stew uses the frozen grilled chicken breast strips, corn, tomatoes, bell and jalapeno peppers, and rice.

Crockpot Chicken Stew Recipe - Southwest Chicken Stew
more here:southernfood.about.com/od/crockpotchickensoups/r/bl104c1.htm
visit some of my favorite recipe sites.

Chicken Stew recipe
more here:www.thatsmyhome.com/links/chiste.htm
This week's Recipe of the Week features a delicious crock pot chicken stew. Chicken Stew is very simple.