Chicken Tomato And Potato Stew Recipes

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CHICKEN, TOMATO, AND POTATO STEW



Chicken, Tomato, and Potato Stew image

Make and share this Chicken, Tomato, and Potato Stew recipe from Food.com.

Provided by ellie3763

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
2 chicken breasts, cut into bite-sized pieces
3 potatoes, cut into bite-sized pieces
ozcans reduced-sodium diced tomatoes
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 lime, juice of
2 bay leaves
1 (14 ounce) can black beans, rinsed and drained
2 tablespoons sour cream, plus more for garnish

Steps:

  • Heat the olive oil in a large pot over medium heat. Add in the diced onion, saute for 5 minutes until softened, then add in the minced garlic and saute for another minute or so until fragrant.
  • Add in the rest of the ingredients, except for the sour cream, and turn the heat up to medium-high. Stir to combine and cook for 25-30 minutes, until cooked through and slightly thickened.
  • Place the 2 tablespoons of sour cream in a small container and add in a few spoonfuls of broth from the stew. Whisk together to temper the sour cream (this makes sure that the sour cream doesn't clump when added to the stew).
  • Add in the tempered sour cream to the stew and stir to combine. Taste for seasoning and spoon into bowls.

Nutrition Facts : Calories 438.1, Fat 15.3, SaturatedFat 3.8, Cholesterol 49, Sodium 341.7, Carbohydrate 51, Fiber 10.3, Sugar 3.3, Protein 25.4

POTATO CHICKEN STEW



Potato Chicken Stew image

A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 45m

Yield 6

Number Of Ingredients 13

4 cups cooked, cubed chicken breast meat
⅔ cup sliced fresh mushrooms
1 cup chopped onion, sauteed in butter
1 ½ cups chopped carrots
6 cups chicken stock
1 teaspoon dried sage
1 teaspoon dried basil leaves
1 teaspoon garlic salt
1 teaspoon dried parsley
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
½ cup chopped celery
⅛ cup all-purpose flour

Steps:

  • Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
  • Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g

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