Chicken breast, boneless, skinless
(cut into 1-inch pieces)
1 tbsp
Olive Oil, Extra Virgin
1 medium
Yellow onion
(cut into 8 wedges)
3 medium
Carrots
(quartered, then cut into thirds)
1 medium stalk(s)
Celery
(chopped)
2 large potato(s)
Sweet potato
(rinsed, cut into 1-inch pieces)
1/4 tsp
Sea Salt
2 cup
Water
2 leaf
Bay leaf
1/4 tsp
Red pepper flakes
1 cup
Grape tomato (s)
(quartered)
1/2 cup
Parsley, Italian, fresh
(chopped)
1 tbsp
Rosemary, fresh
(chopped)
1/2 tsp
Sea Salt
1 cup
Basmati rice, dry
Instructions
In a large stock pot, or dutch oven, heat 1 tbsp of oil over medium-high heat.
Add chicken pieces and cook about 3-4 minutes per side or until it begins to brown*. Remove and set aside.
In the same pot, add oil, onion, carrot, celery, potato, and sea salt.
Sauté the vegetables for 5-8 minutes, or until just beginning to lightly brown on edges, stirring frequently.
Add water, bay leaves and red pepper flakes.
Bring to boil over high heat. Reduce heat to medium-low and simmer, covered, for 20 minutes or until vegetables are tender.
Stir in the chicken, tomatoes, Italian parsley, rosemary and salt. Cover and cook for 5 minutes, or until potatoes are tender and chicken is cooked
Top with fresh parsley to taste
Notes:
Quick Tips:
Safety
Never eat poultry that is raw, or not cooked through. Internal temperature of chicken breast pieces should be 165F or 74C degrees.
Storage
You can double the batch and freeze any leftovers for quick dinners. Ensure to fully warm through the stew when re-heating to an internal temperature of 165F or 74C degrees.
Nutritional Highlights:
Chicken breast is high in lean protein, it helps to build muscle and boost metabolism.
Carrots are high in vitamins A and lutein important for eye health.
