No Spam Recipes

Chicken Stew

This classic stew can be made on the stove top and cooked in less than an hour. The vegetables and chicken make it a filling meal by itself.

Serves 8 · Protein Foods

contains meat

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 8 boneless chicken breasts
  • 1 cup water
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 medium tomatoes, chopped
  • 1/3 tablespoon parsley, chopped (1 teaspoon)
  • 1/4 cup celery, finely chopped
  • 2 medium potatoes, peeled and chopped
  • 2 medium carrots, chopped
  • 2 bay leaves

Steps

  1. Wash hands with soap and water.
  2. Remove the skin from the chicken and any extra fat. In a large skillet combine chicken, water, garlic, onion, salt, pepper, tomatoes, and parsley. Tightly cover and cook over low heat for 25 minutes.
  3. Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 minutes or until chicken is cooked and vegetables are tender. Remove bay leaves before serving.

Make it yours (1 variations)

Edition Primary USDA MyPlate

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (per serving)
Calories227
Protein33.0 g
Fat4.0 g
Carbs14.0 g
Fiber3.0 g
Sodium530 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)