Savory Chicken Stew

Savory Chicken Stew

This recipe was shared as part of my Quick Dinner series on Instagram. These dinners can be made with minimal ingredients, using what I keep stocked in my kitchen.

Soups and stews are probably the money saver's most economical dishes. Frequently made from meat and vegetable leftovers, soups conserve both the flavors and their nutrients deliciously and economically. Cheaper cuts of meats and older vegetables get put to great use in a stew. But, whatever the combination of ingredients, if cooked and seasoned artfully, soups and stews always make mouthwatering, money-saving entrees.

This Savory Stew recipe is inviting, hearty, and comforting, thanks to loads of nutritious vegetables.

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Ingredients

• 2 carrots, washed and peeled
• 2 celery stalk, chopped
• 16 oz. (2 cups) cooked chicken breast, cubed
• 1 c. chicken broth
• 15 oz. diced tomatoes
• 15 oz. okra (or asparagus)
• 2 c. frozen corn (if using canned corn, drain first)
• ¼ medium onion, diced
• crushed red pepper to taste
• 1 large potato
• 4 Tbsp. butter

Instructions

1. Slice carrots diagonally in uniformly sized pieces

2. In a stockpot or dutch oven, saute onion, celery, and carrots.

3. Pour in chicken broth; heat over medium heat.

4. Add in chicken, tomatoes, okra/asparagus, corn, onion, and crushed red pepper. Allow mixture to simmer for 30 minutes, stirring frequently.

5. Cut potato, skin-on, crosswise into 1-inch wide chunks. Heat 2 tablespoons of vegetable oil in a 10 to 12-inch cast-iron skillet over medium heat until shimmering. (or use a nonstick skillet and 1 1/2 tablespoons oil.)

6. Add the potatoes, arrange them in a single layer cut-side down. Cover with a tight-fitting lid and cook until the potatoes are tender and the bottoms are golden brown, about 20 minutes.

7. Uncover and flip each piece with tongs to a second cut side. Increase the heat to medium-high and cook uncovered until the side is golden brown, 5 to 10 minutes more, moving the pieces around as needed so they brown evenly.

8. Add fried potatoes to the stockpot. Stir in butter.

9. Cook for 15 minutes longer, stirring frequently.