Saturday, October 10, 2009

Chock Full of Lovin' Chunky Chicken Stew


This dish is a product of having a little imagination with the ingredients I had on hand and my affinity for the elusive one pot meal. I wasn't in the mood for soup but rather something a little more hearty and this is what I got-love in a bowl. It was AWESOME! Totally simply yet rich and deep in flavor. Lots of fresh veggies so its not just good but good for ya! Kind of like if Chicken Cacciatore met Chicken and Rice Soup and they fell in love and had a delicious, simple yet devilishly handsome baby they would name it Chock Full of Lovin' Chunky Chicken Stew. This one is great for either a busy weeknight or a Sunday family dinner. What makes it even better is that the cost of the meal per serving is very inexpensive (probably about $2.50 a serving if you are shopping your sales like a good kid) as it uses only 2 chicken breasts for 4 people and the veggies are interchangeable so you can just use what you have.

Frozen veggies do great with this as do fresh if you need to clean out the fridge. I served mine over fluffy white rice but it would easily hold up to egg noodles, pasta, or maybe polenta would even be really cool. Give it a try and put your spin on it. Make sure to let me know what you think!

Serves 4
3 tbs evoo
1 red onion, chopped
1 green pepper, chopped
3 cloves of garlic, chopped
2 tbsp tomato paste
1 bay leave
5-6 basil leaves, chopped
1 tsp oregano, rub in you palms before adding
3 stalks of celery
2 c frozen baby carrots
2 c chopped zucchini
3 c chicken stock
14 oz can diced tomatoes, canned, don’t drain
14 oz can crushed tomatoes
1 lemon, juiced
2 boneless skinless chicken breasts
Healthy pinch of salt
Pepper


In a large soup pot on medium high heat, add olive oil, onion, and garlic. Sweat until translucent. Next add tomato paste and bay leaf, basil and oregano, stir to incorporate. Add remaining vegetables, chicken stock, tomatoes, lemon juice salt and pepper and bring up to a simmer. Add chicken breasts and make sure they are covered with liquid. If they aren’t, add more chicken broth. Raise heat to Medium High and let simmer for about 30-40 minutes stirring periodically so nothing sticks to the bottom. Cook until chicken pulls apart easily using 2 forks and liquids reduce by 1/3. Consistency shouldn’t be soupy but stewy.

Meanwhile, prepare white rice as per package instructions.

Serve stew over hot white rice.

CHOW!

2 comments:

redkathy said...

Now that's my style of cooking! And a lovely mix of flavors you have!

ncl117 said...

i love one pot meals - i am not very good at sticking to one pot though.... but this looks like it would be east to stick to it! looks great!