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    You are in: Home / Recipes / Low-Fat Chicken Stew Recipe
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    Low-Fat Chicken Stew

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    amievv821's Note:

    This recipe originated from a certain Italian chef on food network. I have made this stew several times, and it is absolutely delicious!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large heavy bottomed saucepan over medium heat.
    2. 2
      Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes.
    3. 3
      Season with salt and pepper, to taste.
    4. 4
      Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.
    5. 5
      Add the chicken breasts.
    6. 6
      Bring the cooking liquid to a boil. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes.
    7. 7
      Transfer the chicken breasts to a cutting board and cool for 5 minutes.
    8. 8
      Discard the bay leaf.
    9. 9
      Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
    10. 10
      Discard the skin and bones from the chicken breasts.
    11. 11
      Shred the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer.
    12. 12
      Season with salt and pepper, to taste.

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    • on September 15, 2008

      55

      This is really tasty and very healthy...best of all the kids ate it without complaining!!! I love the fact that it is simple and quick to fix. I had to alter the recipe slightly because I used a couple of boneless skinless chicken breasts that were already cooked and I did add a pinch of garlic just because I add it to just about everything. I chopped the onion, celery and carrots fresh, but this meal could be a total quick fix (30 minutes total) which is great for those who are pressed for time. You can purchase chopped onion, celery and carrots in a bag in the produce isle and pick up a rotisserie chicken. Follow steps 1-4, next add some of the rotisserie chicken that has been pulled apart, and the beans; simmer until heated through, then serve. Thanks for sharing this wonderful recipe. Made for Fall PAC 2008

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2008

      55

      This was really great, and my family loved it! Very simple to make and the flavors just pop! I did use boneless chicken breasts rather than bone-in. Moist, and easy to shred. Will certainly make again!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Low-Fat Chicken Stew

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 495.3
     
    Calories from Fat 216
    43%
    Total Fat 24.0 g
    37%
    Saturated Fat 5.8 g
    28%
    Cholesterol 108.9 mg
    36%
    Sodium 515.9 mg
    21%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 7.2 g
    28%
    Sugars 7.1 g
    28%
    Protein 44.6 g
    89%

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