Monday, October 6, 2008

Chicken Vegetable Stew

Thick, spicy, and hearty, this is the perfect easy dinner for cold winter nights.

yield: 7 servings

1 Tbsp olive oil
2 lbs boneless skinless chicken breasts
4 cups (1-inch cubes) red potato (about 1-1/4 lbs)
3 cups (1/2-inch slices) carrots (about 1 lb)
1 1/2 cups (1-inch pieces) onion
1 1/2 tsp garlic powder
1 tsp onion powder
3/4 tsp pepper
3/4 tsp salt
7 cups chicken broth
16 oz frozen green peas

1. Heat the oil in a large Dutch oven over medium-high heat. Add chicken to pan; cook 5 minutes, browning on all sides. Add potato through salt; stir well. Add broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
2. Add peas to the chicken mixture. Bring to a boil; cook 5 minutes. Remove chicken from pot; cool slightly. Cut or shred chicken into bite-sized pieces. Return chicken to pot; stir to combine.

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