Chicken and Vegetable Stew

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SoupNazi
SoupNazi Posts: 4,229 Member
in Recipes
Chicken_and_Vegetable_Stew.jpg

Prep Time:
10 min
Total Time:
40 min
Makes:
8 servings, 1 cup stew and 5 crackers each

What You Need
1 lb. boneless skinless chicken thighs, cut into 1-1/2-inch pieces
2 Tbsp. flour
1 Tbsp. oil
1 medium onion, finely chopped (about 1 cup)
1 large carrot, finely chopped (about 1 cup)
2 cans (14-1/2 oz. each) no-salt-added stewed tomatoes, undrained
2 medium zucchini, chopped
1 can (14 oz.) artichoke hearts, drained, quartered
1/2 cup sliced pitted ripe olives
Saltine Crackers

Make It
COAT chicken with flour; set aside. Heat oil in large saucepan or Dutch oven on medium-high heat. Add chicken, onions and carrots; cook and stir 10 min. or until chicken is evenly browned and vegetables are tender.

ADD tomatoes with their liquid, the zucchini and artichokes; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min. Stir in olives.

SERVE with crackers.


Kraft Kitchens Tips
Substitute
Prepare as directed, substituting boneless skinless chicken breasts for the thighs.

Cooking Know-How
The secret to a quick-cooking stew is having all your ingredients cut small enough to cook quickly.

Nutrition Infomation
Calories 250
Total fat 10 g
Saturated fat 2 g
Cholesterol 35 mg
Sodium 510 mg
Carbohydrate 28 g
Dietary fiber 4 g
Sugars 9 g
Protein 13 g
Vitamin A 35 %DV
Vitamin C 30 %DV
Calcium 4 %DV
Iron 10 %DV

Good source of vitamin A or C

Diet Exchange1 Starch + 2 Vegetable + 1 Meat (L) + 1 Fat

Nutrition Bonus
Warm up with this hearty stew that provides 1 cup of the recommended 2-1/2 cups of vegetables per day. As a bonus, the carrots provide vitamin A, and the tomatoes are a good source of vitamin C.

Replies

  • SoupNazi
    SoupNazi Posts: 4,229 Member
    Options
    Chicken_and_Vegetable_Stew.jpg

    Prep Time:
    10 min
    Total Time:
    40 min
    Makes:
    8 servings, 1 cup stew and 5 crackers each

    What You Need
    1 lb. boneless skinless chicken thighs, cut into 1-1/2-inch pieces
    2 Tbsp. flour
    1 Tbsp. oil
    1 medium onion, finely chopped (about 1 cup)
    1 large carrot, finely chopped (about 1 cup)
    2 cans (14-1/2 oz. each) no-salt-added stewed tomatoes, undrained
    2 medium zucchini, chopped
    1 can (14 oz.) artichoke hearts, drained, quartered
    1/2 cup sliced pitted ripe olives
    Saltine Crackers

    Make It
    COAT chicken with flour; set aside. Heat oil in large saucepan or Dutch oven on medium-high heat. Add chicken, onions and carrots; cook and stir 10 min. or until chicken is evenly browned and vegetables are tender.

    ADD tomatoes with their liquid, the zucchini and artichokes; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min. Stir in olives.

    SERVE with crackers.


    Kraft Kitchens Tips
    Substitute
    Prepare as directed, substituting boneless skinless chicken breasts for the thighs.

    Cooking Know-How
    The secret to a quick-cooking stew is having all your ingredients cut small enough to cook quickly.

    Nutrition Infomation
    Calories 250
    Total fat 10 g
    Saturated fat 2 g
    Cholesterol 35 mg
    Sodium 510 mg
    Carbohydrate 28 g
    Dietary fiber 4 g
    Sugars 9 g
    Protein 13 g
    Vitamin A 35 %DV
    Vitamin C 30 %DV
    Calcium 4 %DV
    Iron 10 %DV

    Good source of vitamin A or C

    Diet Exchange1 Starch + 2 Vegetable + 1 Meat (L) + 1 Fat

    Nutrition Bonus
    Warm up with this hearty stew that provides 1 cup of the recommended 2-1/2 cups of vegetables per day. As a bonus, the carrots provide vitamin A, and the tomatoes are a good source of vitamin C.

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