Sometimes you want to just throw it all in a pot and just cook it. Have you ever had one of those days?
Weeknights are busy and sometimes there just isn't enough time to get it all done. That's where this recipe comes in handy. Quite literally, throw it all in a pot and let it cook.
I had mushrooms, celery, onion and sweet pepper in the fridge and I had just picked up fresh chicken breasts from the grocery. Any mix of veggies will work including carrots, sweet corn, peas, zucchini or squash. Just get creative.
What you get in under an hour is tender pieces of shredded chicken, healthy vitamin rich vegetables and plenty of fill from added kidney beans. Simmered in a chicken broth with fire roasted tomatoes, this chicken stew is sure to please.
- 1/2 onion, chopped
- One stalk of celery, chopped
- 1 tablespoon olive oil
- One sweet bell pepper, chopped
- One container of mushrooms, sliced
- 2 (14-ounce) cans of chicken broth
- 1 (14-ounce) can of Hunt's Fire Roasted diced tomatoes
- 2 chicken breasts, bone in and skin on
- 1 (14-ounce) can of kidney beans
- Salt & Pepper to taste
- 2 bay leaves
In a soup pot over medium heat sauté the onion and celery in olive oil until the onion soften. Add the sweet pepper and mushrooms and cook until caramelized.
Pour in the tomatoes and chicken broth and stir to incorporate. Add the raw chicken breasts skin side down submerging into the liquid. Add the bay leaves and salt and pepper to taste. Cover the pot and simmer for about 45 minutes or until the chicken pulls easily off the bone.
Remove the chicken breasts from the pot, peel off the skin and shred the meat off the bone. Return the shredded chicken to the pot and add the kidney beans. Continue to simmer the stew covered for an additional 15 minutes.
Serves 6. Total time: 1 hour, 20 minutes