Chicken Vegetable Stew

Ingredients

  • ¼ cup all-purpose flour
  • 4 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 ½ teaspoons garlic powder
  • 2 chicken breast halves (1 pound), skinned
  • 3 cups (1-inch-thick) slices carrot (about 1 pound)
  • 1 (16-ounce) package frozen green peas
  • 4 cups (1-inch) cubed red potato (about 1 1/4 pounds)
  • + 21 more ingredients
    • ¼ cup all-purpose flour
    • 4 chicken thighs (about 1 pound), skinned
    • ¾ cup water
    • ¾ teaspoon salt
    • 4 chicken thighs (about 1 pound), skinned
    • 3 cups (1-inch-thick) slices carrot (about 1 pound)
    • 1 (16-ounce) package frozen green peas
    • 4 cups (1-inch) cubed red potato (about 1 1/4 pounds)
    • ¾ cup water
    • ¾ teaspoon salt
    • 4 (14-ounce) cans fat-free, less-sodium chicken broth
    • 1 teaspoon onion powder
    • 1 teaspoon onion powder
    • 1 ½ teaspoons garlic powder
    • 1 tablespoon olive oil
    • 1 tablespoon olive oil
    • ¾ teaspoon black pepper
    • ¾ teaspoon black pepper
    • 1 ½ cups (1-inch) pieces onion
    • 1 ½ cups (1-inch) pieces onion
    • 2 chicken breast halves (1 pound), skinned

Heat the oil in a large Dutch oven over medium-high heat. Add chicken to pan; cook 5 minutes, browning on all sides. Add potato and next 6 ingredients (through salt); stir well. Add broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.Lightly spoon flour into...

View full recipe at My Recipes

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