CHICKEN AND VEGETABLE RECIPES STEW RECIPES

CHICKEN VEGETABLE STEW RECIPE | ALLRECIPES

Chicken Vegetable Stew Recipe | Allrecipes image

A very easy stew. One of the first recipes my mother taught me when I was a teenager.

Provided by Ladan M Miller

Categories Meat and Poultry Chicken Breast

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 skinless, boneless chicken breast halves, cut into bite size pieces
1 onion, chopped
½ pound baby carrots
4 potatoes
½ teaspoon salt
¼ teaspoon ground turmeric
3 tablespoons tomato paste
½ cup water
¼ teaspoon garlic powder
½ teaspoon ground black pepper

Steps:

In a large pot, put the chopped onion, chicken breast meat, carrots and potatoes. Add the salt and turmeric. Dissolve the tomato paste in water and add. If desired, add garlic powder and ground black pepper to season.
Cook for 1 to 1 1/2 hours on medium low heat. Serve.

Nutrition Facts : Calories 336.1 calories, CarbohydrateContent 47.1 g, CholesterolContent 68.4 mg, FatContent 1.8 g, FiberContent 7.4 g, ProteinContent 32.8 g, SaturatedFatContent 0.5 g, SodiumContent 521.3 mg, SugarContent 7 g

CHICKEN AND VEGETABLE STEW RECIPE: HOW TO MAKE IT

Chicken and Vegetable Stew Recipe: How to Make It image

Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 package (16 ounces) frozen vegetables for stew
1 jar (12 ounces) chicken gravy
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 240 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 574mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

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