1-Pot, 3-Bean Chicken Stew
photo by ElizabethKnicely
- Ready In:
- 25hrs 45mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1 tablespoon canola oil
- 1 3⁄4 lbs boneless skinless chicken breasts or 1 3/4 lbs boneless skinless chicken thighs, cut into chunks
- 1 large yellow onion, chopped
- 1 cup sliced celery
- 1 cup thinly sliced carrot
- 3 cups no-salt-added diced tomatoes
- 1 (14 1/4 ounce) can reduced-sodium fat-free 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 mixed Italian herbs
- 1 cup smoked chicken breast, cubed
- 1 cup fresh Italian parsley, chopped
- 1 cup fresh cilantro, chopped
directions
- Heat oil in a large pot; brown chicken. Remove chicken and set aside. Sauté onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for about 40 minutes.
- Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.