Hearty Chicken Stew

Hearty Chicken Stew
Author: 
Recipe type: Soups and Stews
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 pounds Boneless, skinless chicken breasts, rinsed, patted dry with paper towels, and all visible fat removed
  • 1 tablespoon acceptable vegetable oil
  • 1 medium onion, finely chopped
  • 1 tablespoon minced fresh ginger root or 1 teaspoon ground ginger
  • 3 cloves garlic, minced, or 1½ teaspoons bottled minced garlic
  • 2 tablespoons all-purpose flour
  • 2 medium tomatoes, diced
  • 8 to 10 peppercorns, or to taste
  • 6 whole cloves
  • 1 cinnamon stick
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 8 ounces small red or white potatoes, scrubbed and unpeeled
  • 12 ounces Baby carrots, fresh or no-salt-added frozen
  • 6 ounces green peas, fresh or no-salt-added frozen (about 1 to 1¼ cup)
Instructions
  1. Cut chicken breasts into 1-inch cubes. Set aside.
  2. In a deep skillet or Dutch oven, heat oil over medium-high heat.
  3. Saute onion, ginger root, and garlic until onion is soft, about 3 minutes.
  4. Add flour and cook for 1 minute, stirring to prevent sticking.
  5. Stir in tomatoes and cook for 2 minutes.
  6. Tie peppercorns, cloves, and cinnamon in a small piece of cheesecloth.
  7. Add cheesecloth package, chicken, water, and Worcestershire sauce to onion mixture.
  8. Stir. Reduce heat and simmer, covered, for 20 minutes.
  9. Add carrots, potatoes, and peas. Simmer, covered, until cooked, 20 to 25 minutes.
  10. Remove cheesecloth package.
Nutrition Information
Calories: 228 Fat: 5g Saturated fat: 1g Unsaturated fat: 1g Carbohydrates: 18g Sodium: 123mg Protein: 27g Cholesterol: 62mg