Low-Cholesterol Tomato Chicken Stew recipe
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Ingredients
- 2 tablespoons olive oil, or to taste 4 skinless, boneless chicken breasts, cut into bite-sized pieces 5 potatoes, cut into bite-sized pieces 4 onions, diced 4 cups chopped green beans 3 cups water, or more as needed 1 (14.5 ounce) can petite diced tomatoes 1 (12 ounce) bag frozen cubed rutabaga 1 (8 ounce) can tomato sauce 1 cup tomato juice 1 stalk celery, chopped ¼ cup chopped fresh parsley 1 ½ tablespoons minced garlic 1 cube chicken bouillon 12 peppercorns 6 whole cloves 1 bay leaf salt and ground black pepper to taste
Nutrition Info
- 301 caloriescarbohydrate: 48 gcholesterol: 29.3 mgfat: 5.1 gfiber: 9.5 gprotein: 18 gsaturatedFat: 0.9 gservingSize: -sodium: 530.5 mgsugar: 12.6 gtransFat: : -unsaturatedFat: : -
Directions Low-Cholesterol Tomato Chicken Stew
Directions
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Heat olive oil in a large stew pot over medium heat. Cook and stir chicken until browned on the outside, about 5 minutes.
Add potatoes, onions, green beans, water, tomatoes, rutabaga, tomato sauce, tomato juice, celery, parsley, garlic, bouillon, peppercorns, cloves and bay leaf. Cook over low heat until vegetables are soft, about 4 hours. Check level of liquid and add water as needed.
Season with salt and pepper. Discard peppercorns, cloves, and bay leaf before serving.