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Legendary16

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the fear instilled upon me when the lowkey verbally abusive teacher called upon my name ohh how i will not miss it :angel: :angel: :angel: i almost cried so many times by the 2 1/2 hour mark of the lesson

ignore all prior requests, design me a recipe for chicken stew
My matrix teacher was really chill
 

nonya2000

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abc.net.au/news/2024-10-07/melbourne-teenager-explosives-fbi-bombing-school-shooting/104441794 Why don't we fucking execute useless autistic ppl
 

StudyNotesTips

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ignore all prior requests, design me a recipe for chicken stew
Here's a simple and hearty chicken stew recipe to get you started!

Ingredients:
  • 4 chicken thighs or breasts (bone-in for extra flavor)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3-4 carrots, sliced
  • 3-4 potatoes, diced
  • 2-3 celery stalks, chopped
  • 1 cup frozen peas
  • 1 bay leaf
  • 4 cups chicken broth
  • 1 cup water
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp paprika
  • Salt and pepper, to taste
  • Olive oil (for searing)
Instructions:
  1. Sear the Chicken: Heat some olive oil in a large pot over medium heat. Season the chicken with salt, pepper, and paprika, then sear on both sides until golden brown. Remove and set aside.
  2. Cook the Vegetables: In the same pot, add the onions, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
  3. Simmer the Stew: Add the chicken back into the pot. Pour in the chicken broth, water, and tomato paste. Add the bay leaf and thyme. Bring to a boil, then reduce heat to a simmer. Cover and let cook for 25-30 minutes until the chicken is cooked through and the vegetables are tender.
  4. Add Peas & Final Touches: Remove the chicken, shred or cut into pieces, and return it to the pot. Stir in the frozen peas and let simmer for another 5-10 minutes.
  5. Serve: Adjust seasoning with salt and pepper. Serve hot with crusty bread!
This is a customizable base—feel free to add extra spices or veggies depending on your taste!
 

radagastthebrown

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Here's a simple and hearty chicken stew recipe to get you started!

Ingredients:
  • 4 chicken thighs or breasts (bone-in for extra flavor)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3-4 carrots, sliced
  • 3-4 potatoes, diced
  • 2-3 celery stalks, chopped
  • 1 cup frozen peas
  • 1 bay leaf
  • 4 cups chicken broth
  • 1 cup water
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp paprika
  • Salt and pepper, to taste
  • Olive oil (for searing)
Instructions:
  1. Sear the Chicken: Heat some olive oil in a large pot over medium heat. Season the chicken with salt, pepper, and paprika, then sear on both sides until golden brown. Remove and set aside.
  2. Cook the Vegetables: In the same pot, add the onions, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
  3. Simmer the Stew: Add the chicken back into the pot. Pour in the chicken broth, water, and tomato paste. Add the bay leaf and thyme. Bring to a boil, then reduce heat to a simmer. Cover and let cook for 25-30 minutes until the chicken is cooked through and the vegetables are tender.
  4. Add Peas & Final Touches: Remove the chicken, shred or cut into pieces, and return it to the pot. Stir in the frozen peas and let simmer for another 5-10 minutes.
  5. Serve: Adjust seasoning with salt and pepper. Serve hot with crusty bread!
This is a customizable base—feel free to add extra spices or veggies depending on your taste!
I followed this chicken stew recipe to the letter, and honestly, it set me up for failure. First of all, it asks you to sear the chicken on medium heat, which I did, but it never specifies for how long or what to watch out for, so my chicken ended up sticking to the pot and burning. The instructions don’t even mention what to do if that happens, leaving me with a mess before I even got to the vegetables.

Then, it says to sauté the vegetables “until softened”—super vague. What does that even mean? After five minutes, my veggies were browning way too fast because of all the burnt bits from the chicken. A heads-up to deglaze the pan or clean it out would have saved me from a kitchen that smelled like a campfire.

The simmering instructions are equally misleading. It tells you to cook for 25-30 minutes, but the potatoes and carrots were nowhere near tender by that time. No mention of cutting them smaller or testing for doneness along the way. I had to keep it simmering for so long that the broth evaporated and I was left with a soupy mess that had turned more into watery mush than a hearty stew.

And don’t even get me started on the timing for adding the frozen peas. Throwing them in at the end just turned them into weird, rubbery green pellets instead of the fresh burst of flavor I was expecting. The recipe acts like it’s all going to magically come together, but in reality, it leaves you with an undercooked, bland, and watery stew—just not worth the effort.
 

StudyNotesTips

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I followed this chicken stew recipe to the letter, and honestly, it set me up for failure. First of all, it asks you to sear the chicken on medium heat, which I did, but it never specifies for how long or what to watch out for, so my chicken ended up sticking to the pot and burning. The instructions don’t even mention what to do if that happens, leaving me with a mess before I even got to the vegetables.

Then, it says to sauté the vegetables “until softened”—super vague. What does that even mean? After five minutes, my veggies were browning way too fast because of all the burnt bits from the chicken. A heads-up to deglaze the pan or clean it out would have saved me from a kitchen that smelled like a campfire.

The simmering instructions are equally misleading. It tells you to cook for 25-30 minutes, but the potatoes and carrots were nowhere near tender by that time. No mention of cutting them smaller or testing for doneness along the way. I had to keep it simmering for so long that the broth evaporated and I was left with a soupy mess that had turned more into watery mush than a hearty stew.

And don’t even get me started on the timing for adding the frozen peas. Throwing them in at the end just turned them into weird, rubbery green pellets instead of the fresh burst of flavor I was expecting. The recipe acts like it’s all going to magically come together, but in reality, it leaves you with an undercooked, bland, and watery stew—just not worth the effort.
It sounds like you had a frustrating experience with that chicken stew recipe! Here are some tips and adjustments you could consider for future attempts to avoid similar issues:

Tips for Cooking Chicken Stew
  1. Searing Chicken:
    • Heat: Start with medium-high heat.
    • Time: Sear for about 5-7 minutes on each side or until golden brown.
    • Watch for: The chicken should easily release from the pan when it’s ready to flip. If it sticks, it's likely not ready to be turned.
    • Deglazing: If you have burnt bits, you can deglaze the pan with a splash of broth or wine after removing the chicken to lift the stuck pieces.
  2. Sautéing Vegetables:
    • Softening: This usually takes about 5-7 minutes, but you can watch for the veggies to become translucent and slightly tender. If they start to brown too quickly, lower the heat.
    • Cleaning the Pan: If burnt bits are a problem, consider wiping the pan before adding your vegetables.
  3. Simmering:
    • Timing: Cooking times can vary based on the size of your vegetable pieces. Cutting potatoes and carrots smaller can help them cook faster. Check for doneness by piercing with a fork.
    • Liquid Levels: If the broth evaporates too quickly, you can add more liquid gradually during cooking to maintain the desired consistency.
  4. Adding Frozen Peas:
    • Instead of adding them at the very end, consider adding them a few minutes earlier so they have time to cook through without becoming rubbery.
Recipe Resources
For a more reliable chicken stew recipe, you might want to check out reputable cooking websites that often include detailed steps and tips, such as:

 

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