Wednesday, March 2, 2011

1-Pot, 3-Bean Chicken Stew

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Ingredients

  • 1 tablespoon canola oil
  • 1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks
  • 1 large yellow onion, chopped
  • 1 cup sliced celery
  • 1 cup thinly sliced carrots
  • 3 cups no-salt-added chopped tomatoes
  • 1 (14.25 ounce) can fat-free, less-sodium chicken broth
  • 1 (15 ounce) can no-salt-added black beans
  • 1 (15 ounce) can no salt-added navy beans
  • 1 (15 ounce) can no salt-added kidney beans
  • 1 cup dry red wine
  • 1 bay leaf
  • 1 tablespoon Italian herbs
  • 1 cup smoked chicken breast, cubed
  • 1 cup fresh Italian parsley, chopped
  • 1 cup fresh cilantro, chopped

Directions

  1. Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
  2. Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.

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