Low-Fat Chicken Stew

Recipe by amievv821
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large heavy bottomed saucepan over medium heat.
  • Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes.
  • Season with salt and pepper, to taste.
  • Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.
  • Add the chicken breasts.
  • 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.
  • Transfer the chicken breasts to a cutting board and cool for 5 minutes.
  • Discard the bay leaf.
  • Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
  • Discard the skin and bones from the chicken breasts.
  • Shred the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer.
  • Season with salt and pepper, to taste.
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