Creating… Miranda

Be creative EVERY DAY • A Challenge

Off-the-cuff Spicy Potato Chicken Stew

When I started making dinner I didn’t know what I was going to end up with – soup, stew, rice, pasta…. I just started cooking!

We ended up with this lovely feast of

Spicy Potato Chicken Stew

Spicy Cheese Bread

Braised Zuccini



  • 1/2 Onion, sliced
  • 4 oz, mushrooms, sliced
  • 3 mini sweet peppers , sliced
  • 1 tbls diced garlic
  • 1 sm jalapeno, sliced
  • 1 boneless chicken breast, sliced for frying
  • 2 russet potatoes, peeled and cubed
  • 1 can condensed cream of mushroom soup
  • 3 slices of bacon
  • 1 tbls butter
  • 1 tbls oil

Heat butter and oil in skillet on low. Stirfry onions ’til caramelized (15 minutes, flipping ONLY occasionally)

Meanwhile, place potatoes in a large pot and add enough water to just cover them. Boil until el dente (a knife slides cleanly through but they are not disintegrating – 5 to 10 minutes). Drain water into a bowl and reserve. Leave potatoes in the pot.

Push onions to the side and add mushrooms, sweet peppers, and garlic. Stirfry to el dente (browned but a lil firm. ) Remove cooked veggies from pan.

Add bacon and cook till crispy.  Remove bacon from pan.

Add sliced jalapeno to the pan and fry a few moments before pushing aside.

Add sliced chicken to the pan, sear both sides and cook about 4 minutes per side til done.

Turn off heat. Reserve pan and its grease for the zucchini and cheese bread.

Mix cream of mushroom soup with the reserved potato water. Add back to the potatoes in the pot.

Crumble bacon into the pot.

Chunk the chicken and add to the pot along with the fried veggies and jalapenos.

Heat on low while making cheese bread and zucchini.

This soup is rich and spicy. Add a dollop of sour cream on top to cool it down. The potatoes will absorb the broth if there are left overs. 

Spicy Cheese Bread

  • 1 hard roll
  • Cheese of your choice
  • 1tsp butter/oil/seasoning (already in frying pan from stew prep)

Preheat broiler

Cut roll in half

Rub cut side in oil  for even coverage but avoid saturation.

Place cut sides up in a baking pan

Cover in cheese

Broil until brown (about as long as it takes to make the zucchini)

The bread will be slightly spicy from the jalapeno oil in the frying pan, but the cheese evens it out.

Braised Zuccini

  • 1 small/young zucchini
  • 1 tsp butter/oil/seasoning (already in frying pan from stew preparation)

Heat oil to at medium/low.

Slice zucchini in half lengthwise.

Place cut sides in pan and swirl around to cover in oil.

Cover pan and allow to braise for 5 minutes, moving once or twice to avoid sticking/burning.

The zucchini will be nicely browned on the cut side and still slightly crisp on the outside. A lovely balance of cooked and fresh without total mush!


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This entry was posted on September 14, 2013 by in Food, My Life and tagged , , , , , , , , , , , .
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