Chicken stew is the ultimate comfort food. Make a double batch of this and enjoy the leftovers - it tastes better the second day!
You can make this a vegan dish by substituting the chicken with 1 can of white beans and 1 cup (140 g) of uncooked quinoa. Just be sure to watch the liquid - add more broth if it becomes too dry.
Serves 4.
Ingredients:
2 Tbsp olive oil
2 stalks celery, chopped
1 carrot, peeled, chopped
1 small onion, chopped
Salt and freshly ground black pepper
14.5 oz. (400 g) can chopped tomatoes
2 medium sweet potatoes, diced
2 cups (475 ml) chicken broth
1 Tbsp tomato paste
1 bay leaf
1 tsp dried basil
½ tsp dried thyme leaves
1 lb (450 g) chicken breast, chopped into bite-sized pieces
4 handfuls fresh spinach, chopped
Directions:
Heat the oil in a heavy saucepan over medium heat. Add the celery, carrot, and onion and saute about 5 minutes, until the onion is translucent. Season with salt and pepper to taste.
Stir in the tomatoes and juice, sweet potato, chicken broth, tomato paste, bay leaf, basil, and thyme. Stir well, and then add the chicken breasts, making sure they are fully covered.
Bring to a simmer and reduce heat to medium low cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is cooked through, about 30 minutes.
Remove the bay leaf. Stir the spinach into the pot and cook until wilted, about 5 minutes. Season with additional salt and pepper to taste.
Serve and enjoy!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by fotogal from Getty Images