Low-Cholesterol Tomato Chicken Stew recipe

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Ingredients

2 tablespoons olive oil, or to taste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
5 potatoes, cut into bite-sized pieces
4 onions, diced
4 cups chopped green beans
3 cups water, or more as needed
1 (14.5 ounce) can petite diced tomatoes
1 (12 ounce) bag frozen cubed rutabaga
1 (8 ounce) can tomato sauce
1 cup tomato juice
1 stalk celery, chopped
¼ cup chopped fresh parsley
1 ½ tablespoons minced garlic
1 cube chicken bouillon
12 peppercorns
6 whole cloves
1 bay leaf
salt and ground black pepper to taste

Nutrition Info

301 calories
carbohydrate: 48 g
cholesterol: 29.3 mg
fat: 5.1 g
fiber: 9.5 g
protein: 18 g
saturatedFat: 0.9 g
servingSize: -
sodium: 530.5 mg
sugar: 12.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large stew pot over medium heat. Cook and stir chicken until browned on the outside, about 5 minutes.

  2. Add potatoes, onions, green beans, water, tomatoes, rutabaga, tomato sauce, tomato juice, celery, parsley, garlic, bouillon, peppercorns, cloves and bay leaf. Cook over low heat until vegetables are soft, about 4 hours. Check level of liquid and add water as needed.

  3. Season with salt and pepper. Discard peppercorns, cloves, and bay leaf before serving.

Recipe Yield

8 servings

Recipe Note

A hearty mix of vegetables with boneless chicken breast. Low cholesterol. Add dumplings if desired.

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