Description
A traditional stew recipe featuring chicken, vegetables, and a savory tomato base.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 4 cups chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup lima beans (fresh or frozen)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chicken and cook until browned on all sides. Remove chicken and set aside.
- Add onion, celery, and carrots to the pot. Cook until softened, about 5 to 7 minutes.
- Return chicken to the pot.
- Stir in diced tomatoes, tomato sauce, and chicken broth. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Stir in corn, lima beans, salt, pepper, and thyme.
- Continue to simmer, uncovered, for another 10 minutes, allowing the stew to thicken slightly.
- Taste and adjust seasoning as needed before serving.
Notes
- For a thicker stew, remove about 1 cup of the liquid near the end of cooking, mix with 1 tablespoon of cornstarch, and stir back into the stew. Simmer until thickened.
- You can substitute cooked, shredded turkey or beef for the chicken.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 10
- Sodium: 650
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 32
- Cholesterol: 75
Keywords: Brunswick Stew, chicken stew, traditional stew, vegetable stew, comfort food