Tuesday, December 4, 2012
Tonight I made a chicken stew that was amazing! Low in fat, low in sodium, and just so good! Chicken Stew Makes about 12 servings 3 lbs boneless chicken breast 1 large onion, chopped 4 cloves garlic, minced 2 tbsp olive oil Celery, cut up 1 tbsp oregano 1/2 tsp salt 1 tsp pepper 1 1/2 pounds of butternut squash,peeled and cut into 1 inch pieces 5-6 carrots, peeled and cut into 1 inch pieces 5-6 potatoes, peeled and cut into 1 inch pieces 1 32oz low sodium chicken broth 1 cup quinoa(optional) 2 cups chicken broth Add onions, garlic and celery to olive oil in pan, cook until all are soft. Add chicken, cook until no longer pink. Add all spices. Stir. All all veggies, cook for about 20 minutes. Add broth, bring to boil, and turn to low and cook until all in tender and done. I cooked the quinoa on the side in 2 cups chicken broth, following directions. I just put the quinoa ontop of the stew, after placed in the bowls...as it will absorb the liquid. Very good, and I really enjoyed it!