Chicken breast, boneless, skinless
(cut into 1-inch pieces)
1 medium
Yellow onion
(cut into wedges)
3 medium
Carrots
(quartered lengthwise and cut into thirds)
1 medium stalk(s)
Celery
(chopped)
2 cup
Water
2 leaf
Bay leaf
1/4 tsp
Red pepper flakes
1 can (15oz)
Navy beans, canned
(rinsed, drained)
1 cup
Grape tomato (s)
(quartered)
1/2 cup
Parsley, Italian, fresh
(chopped)
1 tbsp
Rosemary, fresh
(chopped)
1/2 tsp
Sea Salt
Instructions
Prep all your ingredients. Cut chicken breast into 1-inch pieces. Rinse and drain beans, cut onion, quarter and then cut carrots, chopped celery, parsley, and rosemary, quarter tomatoes.
In a Dutch oven, heat 1/2 of the canola oil over medium-high heat.
Add chicken pieces and cook about 3-4 minutes per side or until it begins to brown*. Remove from Dutch oven and set aside.
Add remaining canola oil, onion, carrot, celery, and 1/2 of the sea salt.
Sauté for 5 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, 20 minutes or until vegetables are tender.
Stir in chicken, beans, tomatoes, Italian parsley, rosemary, and salt. Cover and cook 5 minutes or until tomatoes are tender and chicken is cooked. Add remaining salt (to taste). The internal temperature of chicken breast pieces should be 165F or 74C degrees.
Notes:
Serve with a dinner roll or some crusty bread.
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.
