This simple chicken stew recipe is healthy, delicious, and can be made with short notice with common ingredients
- 2 tablespoons olive oil
- 2 stalks celery, cut into bite-size pieces
- 1 carrot, peeled, cut into bite-size pieces
- 1 small onion, chopped
- 3 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 (14-1/2 ounce) can chopped tomatoes
- 1 (14 ounce) can chicken broth
- 1/2 cup fresh basil leaves, torn into pieces
- 1 tablespoon tomato paste
- 1 Yukon Gold potato, diced
- 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 (rinsed if not organic)
- Heat the oil in a heavy, large (5-1/2 quart) saucepan over medium heat. Add the garlic, celery, carrot, potato, and onion. Sauté 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.
- 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 to a stew consistency, about 10 minutes.
- Discard the skin and bones from the chicken breasts. Shred the chicken into bite-size pieces. Return the chicken meat to the stew.
- Bring the stew to just a simmer. Season with salt and pepper, to taste.
[Editor’s note: If the chicken breasts break the surface of the liquid too much, then cover pan while cooking the chicken. Also recommend serving in a bowl atop brown rice – yum!]
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