Chicken Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T. olive oil, 2 stalks celery, bite-sized pieces, 1 carrot, peeled, bite-sized pieces, 1 small onion, chopped, salt and freshly ground black pepper 1 (14.5 oz.) can chopped tomotoes 1 (14 oz.) can low-salt chicken broth 1/2 c. fresh basil leaves, torn to pieces 1 T. tomato paste 1 bay leaf 1/2 tsp. dried thyme 2 chicken breasts w/ ribs (1 1/2 lbs) 1 (15 oz) can organic kidney beans, drained. If not organic, rinsed.
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Directions: |
Directions:1. Heat oil in heavy 5 1/2 quart saucepan over medium heat. 2. Add celery, carrots, and onions. Sauté until onions are translucent, about 5 minutes. Season with salt and pepper to taste. 3. Stir in tomatoes with juices, chicken broth, basil, tomato paste, bay leaf, and thyme. 4. Add chicken breasts; press to submerge. Bring the cooking liquid to a simmer. Reduce heat to medium-low and simmer gently, uncovered until chicken is almost cooked through, turning chicken over and stirring occasionally, about 25 minutes. 5. Using tongs, transfer chicken to a work surface and cool 5 minutes. 6. Discard bay leaf. Add beans, simmer 10 minutes. 7. Discard skin and bones from chicken. Shred chicken into bite sizes. Return meat to stew. |
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Number Of
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Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:10 Prep, 35 Cooking |
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