I decided to make chicken stew on Sunday. It was super easy to cook, and it’s a hit with my youngest (my toughest critic)!
1T oil of your choice (I use canola)
1lb ground chicken (ground turkey will also work, but I am in love with ground chicken right now)
1lb white potatoes, peeled and cut into 2in chunks
1lb carrots (I used baby carrots, so there was no peeling and cutting involved)
16oz low-sodium chicken broth + 16oz water
Season to taste
1. Heat oil in the bottom of a stock pot on medium heat.
2. Add chicken to pot and brown for approximately 5 minutes.
3. Add seasoning to chicken and stir.
4. Add potatoes, carrots, broth, and water. Stir over medium-high heat occasionally, until boiling.
5. Once the liquid starts boiling, cover and reduce the heat to medium-low.
6. The stew should simmer until the potatoes are fork-tender, approximately 15 minutes, depending on the size of the potatoes.
That’s it! I won’t be able eat such starchy vegetables after this week, but this stew is so good right now! It is just on time for the cooler weather we are experiencing in Texas.
What types of cold-weather meals do you like to make?