This is Not Your Typical Chicken Vegetable Stew
- Ready In:
- 4hrs 30mins
- Ingredients:
- 18
- Serves:
-
16
ingredients
- 1 cup French lentils
- 1 cup yellow split peas
- 1 cup mung beans
- 1 cup black-eyed peas
- 4 cups chicken broth
- 8 cups water
- 2 lbs carrots, sliced 1-inch thick
- 2 1⁄2 lbs red potatoes, halved and then cut into eighths
- 1 onion, roughly chopped
- 2 green bell peppers, chopped
- 4 stalks celery, sliced 1-inch thick
- 1⁄2 cup olive oil
- 1 tablespoon sea salt
- 2 tablespoons salt free herb and spice seasoning mix
- 1 tablespoon chili powder
- 8 boneless skinless chicken thighs
- 4 garlic cloves, minced
- 1 teaspoon sea salt
directions
- Preheat oven to 325.
- Add lentils, peas, beans, broth and water to roasting pan. Stir.
- Mix vegetables together in a large bowl. Pour on top of the legumes, being careful that they stay below the surface.
- Sprinkle the salt and seasonings over the top. Drizzle with the olive oil and cover.
- Put in oven for 3 hours. Stir. Put back in oven for an hour or so until grains and veggies are cooked through.
- Meanwhile, cut chicken into bite size pieces and season with Garlic & Salt. Cook on med/high heat till done.
- Serve stew in shallow bowls with chicken on top.
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RECIPE SUBMITTED BY
Mother of two under three, wife to a man who loves trying new foods - but without dairy because he is allergic. I have my limitations with that one so I am always looking for non-dairy recipes and creating my own ideas.