Chicken Stew
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4-6
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
- salt & freshly ground black pepper
- 1 (14 1/2 ounce) can chopped tomatoes
- 1 (14 ounce) can low sodium chicken broth
- 1⁄2 cup fresh basil leaf, torn into pieces
- 1 tablespoon tomato paste
- 1 bay leaf
- 1⁄2 teaspoon dried thyme leaves
- 2 chicken breasts (with ribs, about 1 1/2 pounds total)
- 1 (15 ounce) can organic kidney beans, drained (rinsed if not organic)
directions
- 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.
- 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.
- 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.
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