Braising Recipes | Taste Recipes

Kansas City Steak Soup

Susan Bronson — Wed, 09 Apr 2025 05:56:04 +0000

Ingredients

4 tablespoons plus 1/2 cup unsalted butter, divided
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 pounds beef top sirloin steak, fat trimmed, cut into 1-in. cubes
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1/2 cup all-purpose flour
8 cups low-sodium beef stock
2 cups frozen mixed vegetables
1 can (14-1/2 ounces) diced tomatoes with juice
2 teaspoons Kitchen Bouquet browning sauce
1 teaspoon Ac’cent seasoning
1 tablespoon Worcestershire sauce

Directions

In a Dutch oven, melt 2 tablespoons butter over medium heat. Add onion, carrot and celery; cook until tender, 5-8 minutes, stirring occasionally. Remove vegetables from the Dutch oven; set aside.
Add additional 2 tablespoons butter to the Dutch oven; melt over medium heat. Season cubed steak on all sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Increase heat to medium-high; add steak to the Dutch oven. Cook until steak is browned on all sides, 3-5 minutes. Use a slotted spoon to remove the steak; set aside on a paper-towel lined plate.
Add remaining 1/2 cup butter to the Dutch oven; melt over medium-high heat. Whisk in flour; continue cooking until golden brown, stirring frequently. Slowly whisk in beef stock until smooth. Stir in frozen vegetables, diced tomatoes, Kitchen Bouquet, Ac'cent seasoning, Worcestershire sauce, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Bring to a low boil; reduce heat to medium-low. Stir in cooked onion, carrot and celery mixture and browned steak. Cover; simmer over medium-low heat until steak is tender, about 1-1/2 hours.

Nutrition Facts

1 serving: 404 calories, 22g fat (13g saturated fat), 97mg cholesterol, 1207mg sodium, 21g carbohydrate (7g sugars, 4g fiber), 29g protein.

Marry Me Pot Roast

Nancy Mock — Sun, 13 Apr 2025 05:56:33 +0000

Ingredients

1 large onion, cut into large chunks
5 garlic cloves, smashed
1/2 cup beef stock
1 tablespoon oil from a jar of sundried tomatoes
3 to 4 pounds boneless beef chuck roast
1/2 cup dry red wine
1/2 cup julienned oil-packed sun-dried tomatoes
1 jar (10 ounces) roasted sweet red peppers, drained
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted
16 ounces pappardelle pasta
Freshly grated Parmesan cheese, for garnish
Fresh basil leaves, for garnish

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Directions

In a large crock pot, scatter onions and garlic cloves in a layer. Pour in beef stock.
In a large skillet, heat sun-dried tomato oil to medium-high heat. Add chuck roast; sear until golden brown, 2-3 minutes per side. Transfer roast to the slow cooker.
Pour red wine into the hot skillet; use a wooden spoon to deglaze the pan, scraping the browned bits from the surface. Pour the wine mixture over the roast.
Scatter sundried tomatoes and roasted red pepper strips in the slow cooker. Sprinkle roast with oregano, thyme, salt and pepper. Pour the cream of mushroom soup over the roast. Cover; cook on low 7-8 hours or until the meat is fall-apart tender.
Shortly before the roast is done, bring a large pot of salted water to a boil; cook pappardelle pasta according to package directions or until al dente. Drain; set aside.
Transfer the roast to a cutting board; tent with foil. With a slotted spoon, transfer vegetables from the liquid to a small bowl. Whisk the liquid into a creamy gravy. Stir the vegetables back into the gravy.
Shred the pot roast. Place portions of cooked pasta on serving plates; place shredded pot roast on top. Ladle gravy and vegetables on top; sprinkle with grated Parmesan and fresh basil leaves. Serve immediately.

Nutrition Facts

1 serving: 686 calories, 28g fat (9g saturated fat), 180mg cholesterol, 1140mg sodium, 52g carbohydrate (4g sugars, 4g fiber), 48g protein.

Melting Cabbage

Suzanne Podhaizer — Tue, 08 Apr 2025 05:56:05 +0000

Ingredients

1 medium head green cabbage (about 2 pounds)
3 tablespoons olive oil, divided
1 medium onion, chopped
1-1/2 cups chicken stock
1-1/2 teaspoons salt, divided
1 tablespoon plus 2 teaspoons Dijon mustard
1 teaspoon ground coriander
1/2 teaspoon caraway seeds
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
4 garlic cloves, grated or minced
Grated Parmesan cheese, for garnish

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Directions

Preheat oven to 375°.
Trim cabbage of loose leaves; cut in half. Slice each half into four equal-sized wedges.
In a large, heavy-bottomed, oven-safe skillet, heat 1 tablespoon oil over medium heat. Sear 4 cabbage wedges until browned on one side, about 4 minutes. Flip; sear another 4 minutes on the second side. Remove to a large plate or cookie sheet. Repeat with 1 tablespoon oil and remaining 4 cabbage wedges. Set aside.
Wipe skillet dry. Add remaining 1 tablespoon oil; heat to medium. Add onion; cook, stirring regularly, until lightly browned, about 3-4 minutes. Add chicken stock, Dijon mustard, 1 teaspoon salt, coriander, caraway, pepper, nutmeg and garlic. Bring to a simmer; cook 3-4 minutes. Transfer sauce to a large heat-safe bowl.
Add seared cabbage wedges back to the skillet in a single layer. Sprinkle with the remaining ½ teaspoon of salt. Pour the sauce evenly over the wedges. Cover; bake 30 minutes. Uncover; flip cabbage wedges and cook until the cabbage is easy to pierce with a fork, another 10-15 minutes. Sprinkle with Parmesan cheese. Return to the oven; bake until the cheese is melted, 2-3 minutes. Serve hot.

Nutrition Facts

1 serving: 89 calories, 5g fat (1g saturated fat), 0 cholesterol, 635mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 3g protein.

Braised Cabbage

Sharon Lehman, RDN — Wed, 02 Apr 2025 03:32:39 +0000

Ingredients

2 tablespoons olive oil or butter
1/2 medium head cabbage (about 5 cups), chopped
1/2 medium onion, chopped
2 medium carrots, chopped
1 cup reduced-sodium chicken broth
1 tablespoon cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1/8 to 1/4 teaspoon crushed red pepper flakes
1/4 teaspoon caraway seeds, optional

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Directions

Heat oil in a Dutch oven over medium heat. Add cabbage, onion and carrots; cook 4-5 minutes or until slightly soft. Stir in chicken broth, vinegar, salt and pepper; bring to a simmer.
Cover; reduce heat to medium-low. Simmer until tender, 20-25 minutes. Stir in sugar, red pepper flakes and if desired, caraway seeds.

Nutrition Facts

3/4 cup: 116 calories, 7g fat (1g saturated fat), 0 cholesterol, 775mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 3g protein.

Chicken Biryani

Anikah Shaokat, Val Goodrich — Thu, 27 Mar 2025 14:45:18 +0000

Ingredients

SPICE BLEND:
1 cinnamon stick (3 inches)
3 green cardamom pods
2 black cardamom pods
5 whole cloves
5 blades mace
1-1/2 teaspoons coriander seeds
1 teaspoon whole peppercorns
1/2 teaspoon cumin seeds
CHICKEN AND MARINADE:
1 cup plain whole milk yogurt
2-in. piece fresh gingerroot
10 garlic cloves
20 unsalted cashews, soaked in water
1 tablespoon ghee
1 tablespoon salt
1 teaspoon ground nutmeg
2 pounds bone-in chicken thighs and legs, skin removed
2 bay leaves
BIRYANI:
5 tablespoons ghee, divided
1 large russet potato, peeled and cubed
1 large onion, thinly sliced, divided
1 pinch ground turmeric
2 tablespoons chili powder
1 teaspoon garam masala
1 teaspoon salt
1 cup whole milk
1 pinch saffron thread
1/2 cup raisins, prunes, golden sour prunes, chopped
1/2 teaspoon kewra water, optional
RICE:
2 cups uncooked basmati rice
2 cups warm water
1 teaspoon salt
1 teaspoon ghee
1 cardamom pod, optional
1 bay leaf, optional
3 whole cloves, optional

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Directions

In a large skillet, toast spices over medium-low heat until fragrant, 3-5 minutes. Remove from heat; let cool. Transfer spices to a spice grinder; process to a fine powder. Set aside.
In a food processor or high-powered blender, combine yogurt, ginger, garlic, soaked cashews (discard soaking liquid), ghee, salt and nutmeg; puree until smooth. Transfer to a large glass bowl. Add chicken, reserved toasted spice mixture and bay leaves; toss to thoroughly coat. Cover; refrigerate at least 1 hour.
Preheat oven to 350°. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon ghee. Once hot, add potatoes and turmeric. Cook until edges are lightly browned, 5-6 minutes. Use a slotted spoon to transfer potatoes to a plate; set aside. Add remaining 4 tablespoons ghee to the Dutch oven. Add half of the sliced onions. Cook, stirring constantly, until onions are crisp, 5-6 minutes. Remove with a slotted spoon to a paper-towel lined plate.
Add the remaining onions to the Dutch oven. Cook over medium-low heat until onions are golden brown, 6-7 minutes. Stir in chili powder, garam masala and salt.
Discard bay leaves from chicken mixture. Add chicken with marinade to the caramelized onions; cook over medium heat 4-5 minutes, stirring often and scraping the bottom of the pot to prevent the sauce from sticking. Add potatoes; cook 15 minutes over medium heat, occasionally stirring and scraping the bottom of the pot.
Meanwhile, rinse rice under cold water until water runs clear; add to a small saucepot. Add warm water, salt and ghee. If desired, add cardamom pod, bay leaf and cloves. Cook rice, uncovered, over medium-low heat until the water has absorbed and the rice grains have a slight bite when pressed between two fingers, 4-5 minutes. If used, remove cardamom pod, bay leaf and cloves. Fluff rice with a fork; set aside.
Place milk in a small saucepan. Add saffron; cook over low heat until milk is just warmed.
Place half of the cooked rice on top of the chicken, along with half of the reserved fried onions and the dried fruits. Layer the remaining rice and, with the back of a wooden spoon or spatula, poke several holes on the surface of the rice. Pour warm saffron milk overtop and sprinkle with a teaspoon of kewra water, if desired; top with remaining fried onions.
Cover and bake until chicken is tender, 30-35 minutes. Let rest, covered, 5 minutes. Remove lid; carefully mix the rice and chicken, scraping the bottom of the pot and pulling some of the chicken pieces to the surface (do not overmix). Serve family style.

Nutrition Facts

1 serving: 378 calories, 16g fat (7g saturated fat), 58mg cholesterol, 1076mg sodium, 43g carbohydrate (7g sugars, 2g fiber), 16g protein.

Swamp Cabbage

Suzanne Podhaizer — Sun, 13 Apr 2025 05:57:03 +0000

Ingredients

6 thick-sliced bacon strips, chopped
6 ounces smoked sausage, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 celery rib, chopped
1 medium head cabbage, chopped
1-1/4 teaspoons salt
3/4 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
1 can (14.1 ounces) hearts of palm, drained, roughly chopped
1 can (14-1/2 ounces) diced tomatoes
1/2 cup reduced-sodium chicken broth

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Directions

Heat a Dutch oven or large saucepot over medium heat. Add bacon and smoked sausage; cook until bacon is crisp, 6-8 minutes. Add onion, bell pepper and celery; cook until tender, 4-5 minutes. Add cabbage, salt, paprika, garlic powder, onion powder and pepper; cook until cabbage starts to wilt, 2-3 minutes. Add hearts of palm, diced tomatoes and broth; bring to a simmer. Cover; cook until cabbage is tender, 10-15 minutes longer.

Nutrition Facts

3/4 cup: 141 calories, 10g fat (4g saturated fat), 19mg cholesterol, 614mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 6g protein.

Maqluba

Saghar Setareh — Mon, 31 Mar 2025 05:55:22 +0000

Ingredients

1 large russet potato, sliced
1 large eggplant, sliced
2 teaspoons salt, divided
1 teaspoon pepper
1/2 cup ghee or canola oil, divided
1 large onion, sliced
2 pounds lamb stew meat, cut into 1-in cubes
1 teaspoon whole peppercorns
3 green cardamom pods
1/2 teaspoon cumin seeds
2 cinnamon sticks (3 inches)
2 bay leaves
1 pinch ground turmeric
1 large tomato, sliced
2 cups uncooked basmati rice
Toasted slivered almonds
Minced fresh parsley

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Directions

Preheat oven to 400°. Place potato and eggplant on a parchment or foil-lined baking sheet. Sprinkle with 1 teaspoon salt and pepper, drizzle with 1/4 cup ghee. Toss to coat. Bake until vegetables are golden brown, about 30 minutes.
In a Dutch oven or large sauce pot, heat 2 tablespoons ghee over medium-high heat. Add onions, cook until golden brown, 5-6 minutes. Remove with a slotted spoon to a plate. To the same pot, add lamb stew meat, sear stew meat on all sides. Add 3 cups water to cover.
Place peppercorns, cardamom pods and cumin seeds on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to the pot with cinnamon sticks, bay leaves, remaining 1 teaspoon salt and turmeric. Bring to a boil. Reduce to a simmer; cook until lamb is tender, 40-45 minutes.
Discard spice bag, cinnamon sticks and bay leaves. Strain lamb and stock through a colander; reserving stock. Set lamb aside. Add water to stock until you have 5 cups.
To the same pot, add remaining 2 tablespoons ghee. Layer tomatoes over bottom of the pot. Top with roasted eggplant and potatoes, then cooked onions and lamb. Meanwhile, rinse rice under cold water until water runs clear; evenly layer over lamb.
Pour reserved stock over rice (stock should completely cover rice). Return to stove; bring to a boil. Reduce heat to low, cover and cook until rice is tender, 40-45 minutes. Let rest, covered, 5 minutes. Remove lid; carefully flip the pot onto a large serving platter. Garnish with slivered nuts and parsley; serve family style.

Nutrition Facts

1 serving: 347 calories, 13g fat (7g saturated fat), 71mg cholesterol, 449mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 19g protein.

Vegan Collard Greens

Suzanne Podhaizer — Fri, 07 Mar 2025 05:54:35 +0000

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
2 cups water
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1 pound collard greens
1 tablespoon cider vinegar
Dash hot pepper sauce

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Directions

In a large Dutch oven, heat oil over medium heat. Cook onion until tender, 4-5 minutes. Add garlic, cook one minute longer. Add vegetable broth and water; bring to a boil. Add salt, paprika and crushed pepper flakes; stir to combine. Reduce heat to medium.
Wash collards thoroughly. Remove thick stems. Stack and roll up collards, slice into 1/2-in. thick strips. Add to Dutch oven; simmer until tender, 45-60 minutes longer, stirring occasionally. Add cider vinegar and hot sauce before serving.

Nutrition Facts

1/2 cup: 63 calories, 3g fat (0 saturated fat), 0 cholesterol, 852mg sodium, 8g carbohydrate (2g sugars, 3g fiber), 3g protein.

Collard Greens with Smoked Turkey

Sharon Lehman, RDN — Thu, 30 Jan 2025 13:50:31 +0000

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups chicken broth
2 cups water
1 smoked turkey leg
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 pound collard greens
1 tablespoon cider vinegar
Dash hot pepper sauce

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Directions

In a large Dutch oven, heat oil over medium heat. Cook onion until tender, 4-5 minutes. Add garlic, cook one minute longer. Add chicken broth and water; bring to a boil. Add turkey, salt, pepper and crushed pepper flakes. Reduce heat to medium, simmer for 1 hour.
Wash collards thoroughly. Remove thick stems. Stack and roll up collards, slice into 1/2-in. thick strips. Add to Dutch oven; cook until tender, 45-60 minutes longer, stirring occasionally.
Remove turkey leg, remove meat from bones; discard bones and fat. Return meat to the pan, along with cider vinegar and hot sauce.

Nutrition Facts

1 serving: 105 calories, 4g fat (1g saturated fat), 33mg cholesterol, 1004mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 11g protein.

Root Stew

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:39:59 +0000

Ingredients

2 tablespoons canola oil, divided
1-1/2 pounds beef stew meat
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 medium onion, chopped
6 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
3 cups reduced-sodium beef broth
3 medium carrots
2 medium turnips
2 medium parsnips
1 small rutabaga
2 tablespoons cornstarch
1/4 cup cold water

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Directions

Preheat oven to 325°. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan; sprinkle with salt and pepper.
In same pan, heat remaining oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic; cook and stir 1 minute. Stir in bay leaves, thyme, beef and broth; bring to a boil. Bake, covered, 1 hour.
Peel and cut remaining vegetables into 1-in. pieces; add to Dutch oven. Bake, covered, until beef and vegetables are tender, 1 to 1-1/4 hours.
In a small bowl, mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves.

Health Tip: Carrots, turnips and rutabagas are all lower-calorie root vegetables. Adding them to soups and stews is a great way to add volume and nutrients and keep calories in check.

Nutrition Facts

1-1/4 cups: 227 calories, 10g fat (3g saturated fat), 55mg cholesterol, 676mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch.

Wintertime Braised Beef Stew

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:30:00 +0000

Ingredients

2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces
2 tablespoons all-purpose flour
2 teaspoons Montreal steak seasoning
2 tablespoons olive oil, divided
1 large onion, chopped
2 celery ribs, chopped
2 medium parsnips, peeled and cut into 1-1/2-inch pieces
2 medium carrots, peeled and cut into 1-1/2-inch pieces
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup dry red wine or reduced-sodium beef broth
2 tablespoons red currant jelly
2 bay leaves
2 fresh oregano sprigs
1 can (15 ounces) cannellini beans, rinsed and drained
Minced fresh parsley, optional

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Directions

Preheat oven to 350°. Toss beef with flour and steak seasoning.
In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon.
In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil.
Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, until beef and vegetables are tender, 30-40 minutes longer. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley.

Nutrition Facts

1 cup: 310 calories, 9g fat (3g saturated fat), 64mg cholesterol, 373mg sodium, 26g carbohydrate (8g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

Pulled Pork Sandwiches with White Barbecue Sauce

Taste Recipes Editorial Team — Wed, 30 Oct 2024 18:45:32 +0000

Ingredients

2 tablespoons olive oil
1 bone-in pork shoulder roast (6 to 7 pounds)
1 cup cider vinegar
1/2 cup water
1/3 cup packed brown sugar
4 teaspoons kosher salt
1-1/2 teaspoons pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
WHITE BARBECUE SAUCE:
1-1/3 cups mayonnaise
1/3 cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons sugar
1-1/2 teaspoons pepper
1 teaspoon kosher salt
1 teaspoon garlic powder
TO SERVE:
20 potato buns, split

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Directions

Drizzle oil over the bottom of a 6-qt. slow cooker. Add roast. In a small bowl, whisk vinegar, water, brown sugar, salt, pepper, onion powder, garlic powder, chili powder, paprika and cayenne ; pour over pork. Cover and cook on low 8-10 hours or until tender.
Meanwhile, in a small bowl, combine all sauce ingredients; cover and refrigerate until serving.
Remove roast to cutting board; shred and return to slow cooker. Serve on buns with barbecue sauce.

Nutrition Facts

1 sandwich: 418 calories, 24g fat (6g saturated fat), 65mg cholesterol, 867mg sodium, 27g carbohydrate (7g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 2 starch.

Chinese Beef Noodle Soup

Tria Wen — Fri, 25 Oct 2024 05:43:54 +0000

Ingredients

1 tablespoon canola oil
1 tablespoon Szechuan peppercorns
1-1/2 pounds boneless beef chuck roast, cut into 2-in. cubes
3 pieces fresh gingerroot (1/4 in.), sliced
4 cups water
1/2 cup reduced-sodium soy sauce
2 tablespoons Shaoxing cooking wine
1 tablespoon rock sugar or honey
2 teaspoons chili bean paste
5 whole star anise
2 bay leaves
2 green onions, thinly sliced
2 dried Szechuan chiles
1/2 teaspoon salt
2 medium carrots, chopped
2 medium daikon radishes, chopped
14 ounces uncooked Chinese noodles
Optional: Fresh cilantro leaves, sesame oil

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Directions

In a Dutch oven or large saucepot, heat oil over medium heat. Add peppercorns; cook until fragrant, 1-2 minutes, stirring constantly. Using a slotted spoon, remove peppercorns; discard.
In the same pan, over medium-high heat, add beef and ginger. Cook, stirring often, until beef is browned, 8-10 minutes. Add water, soy sauce, wine, sugar, chili bean paste, star anise, bay leaves, green onion, dried chiles and salt; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in carrots and radishes. Continue to simmer until vegetables are tender, 55-60 minutes longer. Remove and discard star anise, bay leaves and dried chiles.
Meanwhile, cook noodles according to package directions; drain. Add noodles to soup.
Serve in bowls with additional green onion, additional chili bean paste, fresh cilantro leaves and sesame oil as desired.

Nutrition Facts

1 serving: 512 calories, 15g fat (5g saturated fat), 74mg cholesterol, 1963mg sodium, 57g carbohydrate (9g sugars, 5g fiber), 35g protein.

Smothered Chicken

Lisa Kaminski, Val Goodrich — Thu, 12 Sep 2024 23:43:22 +0000

Ingredients

1/2 cup all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon pepper
4 bone-in chicken thighs (about 1-1/2 pounds)
1/2 cup canola oil
2-1/2 cups chicken broth
1 teaspoon beef bouillon granules
1 teaspoon Worcestershire sauce
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/4 teaspoon each dried thyme, dried crushed rosemary and rubbed sage
1/3 cup half-and-half cream

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Directions

In a shallow bowl, combine flour, seasoned salt and pepper. Reserve 4 tablespoons for gravy. Add chicken, a few pieces at a time, and toss to coat; shake off excess.
In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan. Discard drippings, reserving 3 tablespoons in pan. Stir in reserved flour mixture until blended; gradually whisk in broth and bouillon, stirring to loosen browned bits from pan. Add Worcestershire sauce and seasonings.
Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 170-175°, 13-15 minutes longer. Stir in cream; serve immediately.

Nutrition Facts

1 serving: 353 calories, 26g fat (9g saturated fat), 100mg cholesterol, 1108mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 24g protein.

Slow-Simmered Burgundy Beef Stew

Taste Recipes Editorial Team — Wed, 03 Jul 2024 16:10:44 +0000

Ingredients

1-1/2 pounds beef stew meat (1-1/4-inch pieces)
3 tablespoons all-purpose flour
3/4 teaspoon salt
2 to 4 teaspoons canola oil, divided
2 teaspoons beef bouillon granules
2 teaspoons dried parsley flakes
1-1/2 teaspoons Italian seasoning
2 cups water
1 cup Burgundy wine or beef stock
3 medium potatoes (about 1-1/3 pounds), peeled and quartered
1 cup fresh mushrooms, halved
1 medium onion, cut into 8 wedges
2 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1/2-inch pieces
Additional water, optional

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Directions

Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan.
Add bouillon, parsley, seasoning, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour.
Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.

Nutrition Facts

1-1/2 cups: 419 calories, 15g fat (5g saturated fat), 106mg cholesterol, 949mg sodium, 33g carbohydrate (5g sugars, 4g fiber), 37g protein.

Braised Pork Loin Chops

Kristine Hansen — Mon, 26 Aug 2024 01:19:04 +0000

Ingredients

1 garlic clove, minced
1 teaspoon rubbed sage
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
3/4 cup dry white wine or apple juice
1 tablespoon minced fresh parsley

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Directions

Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan.
In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.

Nutrition Facts

1 pork chop with 2 tablespoons sauce: 218 calories, 13g fat (5g saturated fat), 62mg cholesterol, 351mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Steak Pizzaiola

Fred Decker — Sat, 03 Aug 2024 01:23:37 +0000

Ingredients

4 beef top sirloin steak (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons olive oil, divided
1 medium onion, chopped
1 medium sweet red pepper, chopped
8 ounces sliced fresh mushrooms
4 garlic cloves, minced
1/2 cup dry white wine
1/2 cup beef broth
1 can (28 ounces) crushed tomatoes
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon crushed red pepper flakes
3 tablespoons minced fresh parsley

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Directions

Pat steak dry and season with salt and pepper on all sides.
Heat 2 tablespoons oil in a Dutch-oven over high heat. Place steak in skillet and cook until a golden brown crust forms, 2-3 minutes each side. Remove from skillet and set aside.
Reduce heat to medium. Add remaining 2 tablespoons oil, onion and bell pepper; cook until slightly soft, 2-3 minutes. Add mushrooms and cook until slightly soft, 3-4 minutes. Add garlic and cook 1 minute.
Add white wine and bring to a simmer, cooking until wine has dissipated, 2-3 minutes, stirring constantly. Add beef broth, tomatoes, salt, oregano, sugar and red pepper flakes.
Add steaks to the tomato sauce and simmer on medium-low heat until steaks are tender and sauce has reduced, 35-40 minutes, turning once. Top with parsley.

Nutrition Facts

1 serving: 472 calories, 21g fat (5g saturated fat), 69mg cholesterol, 1468mg sodium, 25g carbohydrate (14g sugars, 6g fiber), 43g protein.

Birria Tacos

Ericka Sanchez, Lindsay D. Mattison — Mon, 15 Jul 2024 05:11:48 +0000

Ingredients

8 dried guajillo chiles, stems removed
2 dried pasilla chiles, stems removed
4 cups hot water
1 medium white onion, halved and divided
1 roma tomato, quartered
4 garlic cloves
1-1/2 teaspoons chicken bouillon granules
8 whole peppercorns
1 teaspoon dried thyme
1 teaspoon dried Mexican oregano
1/2 teaspoon cumin seeds
1 boneless beef chuck roast (3 pounds), quartered
1 teaspoon salt
1/2 teaspoon pepper
3 bay leaves
20 corn tortillas (6 inches)
Shredded Oaxaca cheese or other melting cheese, optional
Optional toppings: Chopped onion, chopped cilantro, sliced radishes and lime wedges

Text Ingredients

Directions

In a large bowl, combine chiles and hot water; let stand 30 minutes. In a blender, puree 1 onion half, the tomato, garlic, bouillon, peppercorns, thyme, oregano, cumin and soaked chiles with soaking liquid until smooth. Strain through a fine sieve.
Place beef in a Dutch oven; sprinkle with salt and pepper. Add bay leaves and remaining onion half. Add strained sauce and 2 cups cold water; stir to combine. Refrigerate, covered, 2 hours or up to 24 hours.
Place Dutch oven over medium heat. Bring mixture to a boil; reduce heat and simmer, covered, until beef is tender and starting to fall apart, 1-1/2 to 2 hours. Remove meat and set aside; remove onion pieces and bay leaves and discard. Continue to simmer liquid, uncovered, until reduced by half, about 30 minutes. Shred meat with 2 forks; return to pan.
To serve, dip a tortilla into the meat mixture, thoroughly coating with sauce. Place the tortilla onto a griddle, comal or cast-iron skillet over medium heat. Sprinkle with cheese if desired; cook until cheese melts. Top with beef; fold tortilla over to form a taco. Serve with toppings as desired.

Nutrition Facts

2 tacos: 370 calories, 16g fat (5g saturated fat), 89mg cholesterol, 447mg sodium, 27g carbohydrate (1g sugars, 5g fiber), 31g protein.

Cold Weather Braised Beef

Taste Recipes Editorial Team — Fri, 17 May 2024 19:41:59 +0000

Ingredients

3 tablespoons butter
1 pound sliced fresh mushrooms
3 medium onions, halved and thinly sliced
2 garlic cloves, minced
2 pounds boneless beef chuck roast, cut into 1-inch cubes
2-1/2 cups water, divided
2 cups beef broth
1/2 cup dry red wine
3 tablespoons reduced-sodium soy sauce
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Hot cooked mashed potatoes or noodles

Text Ingredients

Directions

Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add mushrooms and onions; cook and stir until softened, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Spoon mixture into a greased 13x9-in. baking dish, leaving drippings in skillet.
In the same skillet over medium heat, brown beef in batches, adding more butter if necessary. Spoon browned beef over mushroom mixture in baking dish.
Add 2 cups water, broth, wine and soy sauce to skillet; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and remaining 1/2 cup water until smooth. Gradually whisk into broth mixture. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes. Stir in salt and pepper. Pour over beef in baking dish.
Cover and bake until beef is almost tender, about 2 hours. Uncover and bake until beef is tender, 30-35 minutes. Serve over mashed potatoes or noodles.

Nutrition Facts

1 cup: 284 calories, 15g fat (7g saturated fat), 85mg cholesterol, 656mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 25g protein.

Keto Beef Stew

Lauren Paige Richeson — Sat, 18 May 2024 23:00:47 +0000

Ingredients

2 tablespoons canola oil
2 pounds beef stew meat, cut into 1-inch cubes
1 large onion, chopped
2 to 3 garlic cloves, minced
2 tablespoons tomato paste
1 carton (32 ounces) beef broth
3 celery ribs, cut into 1-inch pieces
2 medium carrots, cut into 1-inch pieces
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper

Text Ingredients

Directions

In a Dutch oven, heat oil over medium heat. Brown beef; drain. Add onion and garlic; cook and stir 2-3 minutes. Stir in tomato paste. Gradually stir in broth. Add celery, carrots, bay leaves, thyme, rosemary, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 1-1/2 hours. Uncover, simmer until liquid has slightly reduced, 15-20 minutes. Discard bay leaves.

Nutrition Facts

1 cup: 298 calories, 15g fat (4g saturated fat), 94mg cholesterol, 748mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

Amish Chicken and Noodles

Jill Schildhouse — Fri, 10 May 2024 15:38:08 +0000

Ingredients

1 broiler/fryer chicken (3 to 4 pounds)
2 tablespoons chicken bouillon granules
2 tablespoons butter
5 to 6 bay leaves
1 package (12 ounces) frozen home-style egg noodles
3/4 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley, optional

Text Ingredients

Directions

Place chicken in a stockpot; add enough water to cover chicken. Stir in bouillon, butter and bay leaves. Slowly bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 1 to 1-1/2 hours.
Remove chicken to a cutting board to cool slightly. Strain broth through a cheesecloth-lined colander. Skim off and discard fat. Remove meat from bones and shred or cut into bite-sized pieces; discard bones. Return 4 cups broth to pot; save remaining broth for another use. Bring to a boil. Stir in noodles. Reduce heat; cover and simmer until noodles are tender and most of the liquid is absorbed, 12-15 minutes. Stir in chicken, salt and pepper. If desired, garnish with parsley.

Nutrition Facts

1 cup: 248 calories, 7g fat (2g saturated fat), 107mg cholesterol, 493mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 22g protein.

Cuban Sandwich

Lindsay D. Mattison — Tue, 30 Apr 2024 18:04:08 +0000

Ingredients

1-1/2 cups orange juice
2 tablespoons lime juice
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon ground cumin
3 garlic cloves, minced
1 boneless pork shoulder butt roast (3 pounds)
2 teaspoons salt
1/2 teaspoon coarsely ground pepper
1/3 cup olive oil
1 large onion, sliced
8 hoagie buns
1/4 cup prepared mustard
16 thin sandwich pickle slices
1 pound thinly sliced deli ham
16 slices Swiss cheese
4 tablespoons butter, melted

Text Ingredients

Directions

In a small bowl combine the first 6 ingredients. Set aside. Sprinkle roast with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel. Add onion; pour orange juice mixture around meat.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 hour. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove pork to a cutting board; discard liquid and onion. Let stand for 15 minutes.
Meanwhile, cut each hoagie in half lengthwise; flatten slightly. Spread cut sides with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops, brush with butter.
Cook in batches on a panini maker or indoor grill until cheese is melted and bread is toasted, 5-7 minutes.

Nutrition Facts

1 sandwich: 726 calories, 40g fat (16g saturated fat), 168mg cholesterol, 2153mg sodium, 38g carbohydrate (6g sugars, 1g fiber), 54g protein.

Avgolemono Soup

Lauren Habermehl — Thu, 07 Mar 2024 20:26:52 +0000

Ingredients

2 pounds bone-in chicken thighs or chicken leg quarters
4 cups water
1 medium onion, quartered
2 large carrots, cut into chunks
2 celery ribs, cut into chunks
1 to 2 bay leaves
1/4 cup uncooked long grain rice, rinsed
1 large egg white, room temperature
3 large egg yolks, room temperature
1 tablespoon grated lemon zest
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon pepper
Optional: Fresh parsley, dill and oregano

Text Ingredients

Directions

Place first 6 ingredients in a Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, covered, for 2 hours.
Remove chicken; let stand until cool enough to handle. Strain broth, discarding vegetables and bay leaves. Reserve 1 cup broth. Return remaining broth to a simmer. Add rice; simmer, covered, until tender, 10-15 minutes.
Meanwhile, beat egg whites until soft peaks form. Add egg yolks and beat until frothy, 1-2 minutes. Slowly add lemon zest and juice; stir to combine. Gradually add reserved broth into egg mixture. Beat until well blended, 1-2 minutes.
Slowly pour egg mixture into rice mixture; stir to combine. Return soup to a simmer. Add salt and pepper; cook and stir, continuously, until soup thickens, 8-10 minutes.
Meanwhile, remove meat from bones; discard bones. Shred chicken. Serve soup with shredded chicken and, if desired, fresh parsley, dill, oregano and additional lemon zest.

Nutrition Facts

1 cup: 392 calories, 22g fat (7g saturated fat), 245mg cholesterol, 701mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 34g protein.

Cincinnati Chili

Ceara Milligan, Lesley Balla — Tue, 21 May 2024 17:14:40 +0000

Ingredients

2 pounds ground beef
2 medium onions, chopped
2 cups water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
3 tablespoons chili powder
1/2 ounce unsweetened chocolate, chopped
4 garlic cloves, minced
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 bay leaf
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 to 1/4 teaspoon cayenne pepper
Optional: Hot cooked spaghetti, shredded cheddar cheese, additional chopped onion, rinsed and drained kidney beans and oyster crackers

Text Ingredients

Directions

In a Dutch over medium heat, cook beef and onions until beef is no longer pink and onions are tender, 10-12 minutes, breaking meat into crumbles; drain. Add the next 15 ingredients. Bring to a boil; reduce heat.
Simmer, uncovered, about 1-3/4 hours or until desired consistency is achieved, stirring occasionally. Discard bay leaf. If desired, serve with spaghetti, cheese, additional chopped onion, kidney beans and oyster crackers.

Nutrition Facts

1 cup: 431 calories, 24g fat (9g saturated fat), 112mg cholesterol, 967mg sodium, 18g carbohydrate (6g sugars, 5g fiber), 37g protein.

Burgoo

Lesley Balla — Wed, 15 May 2024 13:47:51 +0000

Ingredients

3 tablespoons olive oil, divided
2 pounds boneless pork shoulder butt roast, cut into 1-1/2-inch cubes
2 pounds boneless beef chuck roast, cut into 1-1/2-inch cubes
2 pounds bone-in chicken thighs
3 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
1 large onion, chopped
1 large green pepper, chopped
3 garlic cloves, minced
2 cartons (32 ounces each) reduced-sodium beef broth
1 can (28 ounces) crushed tomatoes
3 bay leaves
2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper
2 medium potatoes, peeled and cubed
2-1/2 cups frozen lima beans (about 12 ounces)
2-1/2 cups frozen corn (about 12 ounces)
2 cups finely chopped cabbage
1/4 cup Worcestershire sauce
3 tablespoons cider vinegar
Hot pepper sauce, optional

Text Ingredients

Directions

In a large stockpot, heat 2 tablespoons oil over medium heat. Brown pork in batches; remove and set aside. Repeat with beef and chicken. In same pan, heat remaining 1 tablespoon oil over medium heat. Add carrots, celery, onion and green pepper; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer.
Add broth, stirring to loosen browned bits from pan. Add tomatoes, bay leaves, salt, thyme and pepper. Return pork, beef and chicken to pan. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, about 2 hours.
Remove chicken to a plate. When cool enough to handle, remove meat from bones; discard skin and bones. Using 2 forks, shred meat into bite-sized pieces. Return meat to stockpot.
Add potatoes, lima beans, corn and cabbage; cover and cook for 30 minutes. Discard bay leaves. Stir in Worcestershire sauce and vinegar. If desired, serve with hot sauce.

Nutrition Facts

1-1/4 cups: 265 calories, 13g fat (4g saturated fat), 67mg cholesterol, 404mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 22g protein.

Twice-Cooked Fried Chicken

Taste Recipes Editorial Team — Thu, 23 Feb 2023 10:37:43 +0000

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
3 cups chicken broth
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon lemon-pepper seasoning
2 cups buttermilk
1/2 cup Louisiana-style hot sauce
COATING
1-1/2 cups all-purpose flour
2 teaspoons paprika
2 teaspoons seasoned salt
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon pepper
Oil for deep-fat frying

Text Ingredients

Directions

In a 5- or 6-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until meat is tender, 3-4 hours. Remove chicken from slow cooker; discard liquid.
In a small bowl, whisk buttermilk and hot sauce until blended. Pour into a shallow dish. Add chicken; turn to coat. Refrigerate for 1 hour. Drain chicken, discarding buttermilk mixture.
In a bowl or shallow dish, mix flour and seasonings. Add chicken, a few pieces at a time; turn to coat. Shake off excess.
In a deep skillet, heat 2 in. oil to 375°. Fry chicken, a few pieces at a time, until chicken is golden brown and juices run clear, 4-6 minutes on each side. Drain on paper towels.

Nutrition Facts

5 ounces cooked chicken: 571 calories, 44g fat (7g saturated fat), 105mg cholesterol, 524mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 35g protein.

Mighty Nice Curried Chicken with Rice

Taste Recipes Editorial Team — Thu, 23 Feb 2023 10:36:16 +0000

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
2 medium tart apples, peeled and sliced
1 large onion, finely chopped
2 tablespoons all-purpose flour
2 tablespoons curry powder
1 can (14-1/2 ounces) chicken broth
3 tablespoons golden raisins
1/2 teaspoon grated orange zest
2 tablespoons slivered almonds, toasted
Hot cooked rice

Text Ingredients

Directions

Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium heat. Brown chicken on both sides; remove from pan.
In the same pan, add apples and onion; cook and stir until softened, 2-3 minutes. Stir in flour and curry powder until blended; cook an additional 2 minutes. Gradually stir in chicken broth. Add chicken back to pan along with raisins and orange zest. Reduce heat; simmer, covered, until a thermometer reads 165°, 30-35 minutes. Sprinkle with almonds; serve with hot cooked rice.

Nutrition Facts

7 ounces cooked chicken with 1-1/2 cups sauce: 657 calories, 39g fat (15g saturated fat), 187mg cholesterol, 1210mg sodium, 23g carbohydrate (13g sugars, 4g fiber), 52g protein.

Spanish Chicken Soup

Suzanne S. Wiley — Tue, 24 Jan 2023 10:32:49 +0000

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
2 teaspoons adobo seasoning
2 tablespoons olive oil
2 celery ribs, chopped
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup sofrito tomato cooking base
2 quarts water
1 bay leaf
2 medium Yukon Gold potatoes, peeled and cubed
12 ounces fideo noodles or uncooked angel hair pasta, broken into 1-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
Fresh cilantro leaves, optional

Text Ingredients

Directions

Sprinkle chicken with adobo seasoning. In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove chicken from pot. Add celery, onion, carrot and sofrito to same pot; cook and stir until onion is tender, 3-4 minutes.
Return chicken to pot. Add water and bay leaf; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add potatoes. Simmer, uncovered, until potatoes are almost tender, 8-10 minutes.
Remove chicken and bay leaf; discard bay leaf. Let chicken stand until cool enough to handle. Skim fat from broth. Return broth to a simmer; add noodles. Simmer, uncovered, until noodles are tender, 5-7 minutes.
Meanwhile, remove chicken from bones; discard bones. Cut chicken into bite-sized pieces; add chicken to broth. Add salt and pepper. Cook and stir until heated through. If desired, garnish with chopped fresh cilantro.

Spanish Chicken Soup Tips

What else can you add to Spanish chicken soup?

There really aren't any limitations to what you can add to Spanish chicken soup. If you're looking to incorporate more vegetables, try adding some celery, peas or finely chopped fresh spinach. To boost the flavor, sprinkle in parsley or garlic powder. At the end of the day, it comes down to your personal preferences!

What can you serve with Spanish chicken soup?

Serve Spanish chicken soup alongside a leafy salad and basket of warm, buttery rolls to make a well-rounded dinner. Or, enjoy the soup with a grilled cheese sandwich or side of quesadillas to create a hearty meal.

How long will Spanish chicken soup last?

Spanish chicken soup will last in the refrigerator in an airtight container for 3 to 6 days. It's not advisable to freeze soups that contain starches such as pasta and cubed potatoes, since they tend to become soggy once reheated. However, if you want to make this soup to save for a later date, make just the soup base and hold back the pasta and potatoes until once the soup thaws as you're prepping to eat. Here are more tips for freezing soup and more chicken soup recipes to have on hand once you polish off your Spanish chicken soup.

—Sammi DiVito, Taste Recipes Assistant Editor

Nutrition Facts

1 cup: 324 calories, 12g fat (3g saturated fat), 52mg cholesterol, 530mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Duck with Brandy Bing Cherry Sauce

Taste Recipes Editorial Team — Tue, 01 Nov 2022 10:27:53 +0000

Ingredients

1/2 pound fresh dark sweet cherries, pitted and halved
1/2 cup dry red wine
4 duck breasts with skin (about 5 ounces each)
1 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
2 tablespoons Cognac
1/4 cup cherry syrup
1/2 teaspoon dried thyme
2 ounces cherry brandy
1 teaspoon cornstarch
1/4 cup water

Text Ingredients

Directions

Preheat oven to 350°. Place cherries and wine in a small bowl. Stir well; set aside.
Pat duck breasts dry with paper towel; using a sharp knife, score fat to create a tight diamond pattern. Sprinkle both sides with salt and pepper. Place duck breasts, fat sides down, in a cold ovenproof skillet. Heat pan over medium-low heat. Cook, uncovered, until skin is browned, 7-8 minutes, pouring drippings from pan as needed. Save duck fat for another use. Turn duck, fat side up.
Bake until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 10-12 minutes.
In a small saucepan, heat Cognac over low heat until vapors form on surface. Carefully ignite Cognac and slowly pour over duck breasts, coating evenly. Leaving skillet on the cooking surface, gently shake pan back and forth until flames are completely extinguished. Remove duck; keep warm. Skim fat from cooking juices.
To same pan, add cherry syrup and thyme. Drain cherries, reserving fruit. Stir drained liquid into pan; bring to a boil. Cook until mixture is reduced by half, 3-5 minutes. Add cherry brandy and reserved cherries; cook 2 minutes longer. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes.
If desired, remove skin from duck before slicing. Serve with cherry sauce.

Nutrition Facts

1 duck breast with 1/2 cup sauce: 494 calories, 25g fat (9g saturated fat), 74mg cholesterol, 539mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 17g protein.

Arroz Verde con Pollo

Taste Recipes Editorial Team — Wed, 31 Aug 2022 16:13:45 +0000

Ingredients

1-3/4 cups chopped onion, divided
1-3/4 cups chopped green pepper, divided
1/4 cup fresh cilantro (leaves and stems)
3 garlic cloves, halved
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried marjoram
2 cups chicken stock
1 tablespoon olive oil
1-1/2 pounds bone-in chicken thighs
3/4 cup chopped seeded fresh poblano pepper
1 cup uncooked jasmine rice, rinsed

Text Ingredients

Directions

Preheat oven to 325°. Place 1 cup onion, 1 cup green pepper, cilantro, garlic, lime juice, cumin, salt and marjoram in a food processor; process until blended. Stir in stock; remove and set aside.
In a large cast-iron or other ovenproof skillet, heat oil over medium heat. Pat chicken dry with paper towels. Brown chicken in batches. Remove chicken and keep warm.
Add poblano pepper, remaining 3/4 cup onion and 3/4 cup green pepper to drippings; cook and stir until crisp-tender, 3-4 minutes. Add rice; cook and stir until lightly browned, 2-3 minutes. Stir in broth mixture until blended. Return chicken to pan.
Bake, covered, until rice is tender and a thermometer inserted in chicken reads 170°-175°, 35-40 minutes. Remove lid. Preheat broiler. Broil 3-4 in. from heat until skin is crispy, 5-7 minutes.
To serve, remove chicken from pan. Fluff rice with a fork. If desired, serve with additional cilantro and lime juice.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 chicken thigh with 1 cup rice: 507 calories, 18g fat (5g saturated fat), 80mg cholesterol, 628mg sodium, 55g carbohydrate (7g sugars, 4g fiber), 30g protein.