Moroccan Stew with Chicken and Pearl Onions recipe
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Ingredients
- 1 ½ tablespoons olive oil 2 stalks celery, diced ½ cup chopped onion ½ cup chopped green bell pepper 1 clove garlic, chopped 2 (14 ounce) cans vegetable broth 1 (14.5 ounce) can stewed tomatoes 2 carrots, chopped 4 potatoes, diced 12 pearl onions ½ teaspoon dried thyme leaves salt and ground black pepper to taste 2 cooked chicken breasts, diced ¾ teaspoon red pepper flakes, or more to taste 2 tablespoons red wine vinegar
Nutrition Info
- 242.7 caloriescarbohydrate: 38.7 gcholesterol: 15.9 mgfat: 5.7 gfiber: 5.8 gprotein: 10.7 gsaturatedFat: 1 gservingSize: -sodium: 469.8 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Stew with Chicken and Pearl Onions
Directions
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Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture, cook and stir until fragrant, about 1 minute more.
Pour vegetable broth into the pot, add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
Stir chicken and red pepper flakes to the pot, cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.