Monday Recipe
From the archives.
Easy Chicken Stew
You’ll Need:
2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained
You’ll Do:
1) Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
2) Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
3) Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
4) Ladle the stew into serving bowls and serve with the bread.
5) Serving suggestion: crusty bread.
Category: Cooking
Use boneless, skinless chicken boobs. Takes some of the work out of it, and the cat can still have a minor treat after you shred the chicken.
Good stuff….
Ummmmm Mmmmm! Stewed yard bird can go in so many directions. The kidney beans are a little different touch. This would go well over a bed of fluffy rice too, with or without the beans added. The crusty bead is a good pot likker sopper upper addition.
My Baby Girl will tell you that the best thing to add to a stewed yard bird is dumplin’s…and cast iron skillet baked cornbread dressing.
Yep 🙂
For those who like to cook under pressure…
Chicken Stew
Ingredients
1 tbsp olive oil
1 ½ cup white onion – chopped
3 cloves of garlic – minced
1 pound boneless skinless chicken breasts – 1/2 inch cubes
1 teaspoon dried Italian seasoning
1 tablespoon onion powder
1/2 teaspoon ground black pepper
2 tablespoons coconut aminos or low sodium soy sauce
1 1/2 cups low sodium chicken broth
½ cup tomato sauce
2 large carrots – chopped
2 cups baby potatoes – cut in half
2 tablespoons fresh chopped parsley or chives – optional
Instructions
Preheat your pressure cooker using the SAUTE function on the display panel.
Add olive oil, onion and garlic. Stir every couple minutes until the onions become translucent, about 5 minutes.
Add chicken breast and cook for about 5 minutes. Add dried Italian seasoning, onion powder, fine sea salt, ground black pepper, coconut aminos, low sodium chicken broth and tomato sauce.
Give everything a stir and then add carrot and potatoes. It’s better to leave the veggies on top of the chicken liquid, so they don’t get soggy.
Place the lid on the pot and make sure the pressure valve is in the sealing position.
On the display panel, press the cancel/off button. Then select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 6 minutes.
When time is up, naturally release for 5 minutes before switching the pressure valve to the venting position. Open the lid and serve. Garnish with fresh chopped parsley. Enjoy!