Photo Credit: Elizabeth Newman
When you need healthy comfort food with minimal time and don’t want to do a ton of dishes, this is the recipe for you! This super flavorful, hearty stew is loaded with ingredients I love and only requires one pan to make.
One Pot Loaded Chicken Stew
- 2 tablespoons olive oil
- 2 stalks celery cut into bite-size pieces
- 1 carrot peeled, cut into bite-size pieces
- 1 small onion chopped
- Salt and freshly ground black pepper
- 1 14 1/2-ounce can chopped tomatoes
- 1 14-ounce can low-salt chicken broth
- 1/2 cup fresh basil leaves torn into pieces
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme leaves
- 2 chicken breast with ribs about 1 1/2 pounds total
- 1/2 cup frozen peas thawed
- 1 15-ounce can organic kidney beans, drained (rinsed if not organic)
- Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
- Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
- Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew along with the peas. Bring the stew just to a simmer. Season with salt and pepper, to taste.
- Ladle the stew into serving bowls and serve with the bread.