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Fusion Chicken Stew

 
One serving costs about $4.04 One serving costs about $4.04

$4.04 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,gluten-free,dairy-free,gluten free,dairy free lunch,soup,main course,main dish,dinner
spoonacular Score:68%

Spoonacular Score: 68%

 

Fusion Chicken Stew is a gluten free and dairy free recipe with 4 servings. One portion of this dish contains about 49g of protein, 56g of fat, and a total of 919 calories. For $4.04 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It works well as a pretty expensive main course. This recipe from Foodista requires chicken thigh meat, onions, vegetable oil, and shaoxing huatiao wine. With a spoonacular score of 68%, this dish is solid. Try Grilled Fusion Chicken, Napa Fusion Slaw, and Fusion Lunch Burritos for similar recipes.

Stew works really well with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. You could try Nickel & Nickel Branding Iron Cabernet Sauvignon. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 110 dollars per bottle.

Nickel & Nickel Branding Iron Cabernet Sauvignon

Branding Iron Vineyard Cabernet Sauvignon has the aromas of wildberry and forest that distinguish this vineyard, even in a cooler year. Earth and sage complement the fruit and give a depth of flavor on the midpalate. The spicy oak and vanilla components add complexity, while the gentle tannins from this vintage are approachable now.

» Get this wine on Wine.com

Ingredients

Servings:
1.76 lb
1.76 lb skinless boneless chicken meat
skinless boneless chicken meat
5.29 oz
5.29 oz bacon
bacon
1.43 cups
1.43 cups potatoes
potatoes
2.42 cups
2.42 cups courgettes
courgettes
2.34 cups
2.34 cups carrots
carrots
2 medium
2 medium onions
onions
3.47 cups
3.47 cups brown mushrooms
brown mushrooms
1 Tbsp
1 Tbsp garlic
garlic
3 Tbsps
3 Tbsps vegetable oil
vegetable oil
0.5 tsps
0.5 tsps sea salt
sea salt
0.25 tsps
0.25 tsps black ground pepper
black ground pepper
1 cup
1 cup white shaoxing wine
white shaoxing wine
3 cups
3 cups water
water
2 Tbsps
2 Tbsps oyster sauce
oyster sauce
2 Tbsps
2 Tbsps dark soy sauce
dark soy sauce
1 tsp
1 tsp sugar
sugar
1 Tbsp
1 Tbsp balsamic vinegar
balsamic vinegar
1 tsp
1 tsp cumin
cumin
2
2  dried bay leaves
dried bay leaves
2 Tbsps
2 Tbsps cornflour
cornflour
some
some chilli
chilli
1.76 lb skinless boneless chicken meat
1.76 lb
skinless boneless chicken meat
5.29 oz bacon
5.29 oz
bacon
1.43 cups potatoes
1.43 cups
potatoes
2.42 cups courgettes
2.42 cups
courgettes
2.34 cups carrots
2.34 cups
carrots
2 medium onions
2 medium
onions
3.47 cups brown mushrooms
3.47 cups
brown mushrooms
1 Tbsp garlic
1 Tbsp
garlic
3 Tbsps vegetable oil
3 Tbsps
vegetable oil
0.5 tsps sea salt
0.5 tsps
sea salt
0.25 tsps black ground pepper
0.25 tsps
black ground pepper
1 cup white shaoxing wine
1 cup
white shaoxing wine
3 cups water
3 cups
water
2 Tbsps oyster sauce
2 Tbsps
oyster sauce
2 Tbsps dark soy sauce
2 Tbsps
dark soy sauce
1 tsp sugar
1 tsp
sugar
1 Tbsp balsamic vinegar
1 Tbsp
balsamic vinegar
1 tsp cumin
1 tsp
cumin
2  dried bay leaves
2
dried bay leaves
2 Tbsps cornflour
2 Tbsps
cornflour
some chilli
some
chilli

Equipment

bowl
bowl
pot
pot
bowl
bowl
pot
pot


Instructions

Clean the chicken thigh meat and cut into large chunks. Place chicken in a large bowl. Add 1/2 teaspoon of salt. Add 1/4 teaspoon of ground black pepper. Mix it up together and set aside in the fridge to marinate while working on the other ingredients. Cut 150g streaky bacon into chunks. I usually keep them frozen in my fridge so I cut them when they have thawed slightly and are semi-frozen. That way, its easy to cut into pieces by cutting them like blocks. Peel and cut 300g of potatoes into large pieces. Peel and cut 300g of carrots into large pieces. Cut 300g of courgettes into large pieces. Do the same for 250g of mushrooms. And for 1 large or 2 medium size onions. Add 1/2 cup of flour to the chicken. Mix well to coat the chicken evenly. Add about 3 tablespoons of vegetable oil in a large casserole. When the oil is smoking hot, add the chicken. If you are cooking a larger batch than this recipe or using a small casserole, do this in 2 batches so that the chicken can brown. Turn the chicken over to brown the other side after a few minutes. Once the chicken is browned, remove from the casserole on to a plate and set aside in a warm area. Add the bacon to the hot casserole and stir fry constantly. Keep the heat at medium. Keep stirring till bacon starts to brown. When the bacon is slightly browned, add the potatoes. Keep tossing the ingredients in the casserole. After about 3 minutes, add the carrots. After a few minutes, add the onions. Toss well till the onions begin to caramelise. Add 1 heaping tablespoon of minced garlic. Toss well for 20 seconds. Add the mushrooms. Keep tossing. The casserole should be very dry at the base now. Add the courgettes. Give it a good stir through. If you prefer the courgettes to be crunchy, then add them after the stew has cooked for 15mins in the water/wine. Then add 1 cup of wine to deglaze the casserole pot. Add 3 cups of water. Return the chicken to the casserole. Add 2 pieces of dried bay leaves. Add 1 teaspoon of ground cumin. Add 2 tablespoons of oyster sauce. Add 2 tablespoons of dark soy sauce. Add 1 heaping teaspoon of sugar. Give the ingredients a good stir and let the pot come to a soft rolling boil. Leave to cook for 1/2 hour or till potatoes are cooked. Do not cover. When the stew is ready, add 1 tablespoon of balsamic vinegar and heat through. The stew is now ready. If you like your stew thick like my husband does, then add a mixture of 1 tablespoon of cornflour and 2 tablespoons of water. Stir quickly and thoroughly. Garnish the stew with fried shallots and sliced chilli. Serve the stew with rice or crusty bread.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.04
Ingredient
800 grams skinless boneless chicken meat
150 grams bacon
300 grams potatoes
300 grams courgettes
300 grams carrots
2 mediums onions
250 grams brown mushrooms
1 tablespoon garlic
3 tablespoons vegetable oil
½ teaspoons sea salt
¼ teaspoons black ground pepper
1 cup white shaoxing wine
2 tablespoons oyster sauce
2 tablespoons dark soy sauce
1 tablespoon balsamic vinegar
1 teaspoon cumin
2 dried bay leaves
2 tablespoons cornflour
some chilli
Price
$5.32
$1.93
$0.40
$0.86
$0.53
$0.48
$1.39
$0.18
$0.17
$0.01
$0.01
$3.84
$0.34
$0.24
$0.14
$0.13
$0.04
$0.07
$0.09
$16.17

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
918 Calories
49g Protein
56g Total Fat
38g Carbs
32% Health Score
Limit These
Calories
918
46%

Fat
56g
87%

  Saturated Fat
22g
140%

Carbohydrates
38g
13%

  Sugar
10g
12%

Cholesterol
174mg
58%

Sodium
1512mg
66%

Alcohol
9g
54%

Get Enough Of These
Protein
49g
99%

Vitamin A
13008IU
260%

Vitamin B3
19mg
100%

Selenium
55µg
79%

Vitamin B6
1mg
70%

Phosphorus
547mg
55%

Manganese
1mg
51%

Potassium
1628mg
47%

Vitamin C
37mg
46%

Copper
0.92mg
46%

Vitamin B2
0.77mg
45%

Vitamin B5
3mg
37%

Iron
6mg
33%

Zinc
4mg
31%

Vitamin B1
0.42mg
28%

Magnesium
108mg
27%

Fiber
6g
25%

Folate
86µg
22%

Vitamin K
19µg
19%

Vitamin B12
0.91µg
15%

Calcium
131mg
13%

Vitamin E
1mg
12%

Vitamin D
0.61µg
4%

covered percent of daily need

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