Healthier Chicken Vegetable Stew Recipes

CHICKEN AND VEGETABLE STEW

Steps:

• In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

CHICKEN VEGETABLE STEW

Steps:

• In a large pot, put the chopped onion, chicken breast meat, carrots and potatoes. Add the salt and turmeric. Dissolve the tomato paste in water and add. If desired, add garlic powder and ground black pepper to season.
• Cook for 1 to 1 1/2 hours on medium low heat. Serve.

HEALTHIER CHICKEN VEGETABLE STEW

Steps:

• Heat olive oil in a stockpot over medium-low heat. Cook and stir onion, celery, carrots, and garlic in the hot oil until onion is translucent, about 10 minutes. Add mushrooms to onion mixture and cook, stirring occasionally, until mushrooms are slightly tender, about 5 minutes.
• Stir tomato paste and about 1 tablespoon water together in a bowl until tomato paste is thinned; add remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper and stir.
• Stir tomato paste mixture into onion mixture; add chicken. Bring mixture to a boil; reduce heat to medium-low, cover stockpot, and simmer until chicken is no longer pink in the center and vegetables are tender, about 40 minutes.
• Stir cornstarch and cold water together in a bowl until smooth. Stir cornstarch mixture and salt into stew; bring to a boil and cook until stew is thickened, 5 to 10 minutes.

INSTANT POT CHICKEN STEW | HEALTHY, LOW CARB, KETO FRIENDLY

Steps:

• Add 1 tbsp olive oil to the Instant Pot and select Saute mode.
• Saute chicken skin side down for 5 minutes until nicely browned.
• Then season it with salt and pepper and remove to the plate.
• Add all veggies into the pot.
• Pour chicken broth on top, add hot sauce and liquid aminos.
• Place chicken pieces back on top of the veggies.
• Add rosemary and bay leaves.
• Cook on High pressure for 15 minutes.
• Allow the pressure to release naturally for 10 minutes.
• After opening the lid stir in heavy cream.
• Adjust seasoning to taste.
• If you want to thicken the stew add xanthan gum and saute for another 5 -10 minutes.

VEGETABLE CHICKEN STEW

Steps:

• In a large saucepan, melt butter on med-hi heat.
• Toss in the onions and garlic and parsley and sizzle until limp and a bit browned.
• Add spices, zuchinni, potatoes, carrots, chicken chunks, water and chicken broth.
• Cook on medium for 20-30 minutes.
• Turn heat to low, add peas and green beans and let simmer about 10 minutes.
• Add white beans just before serving.
• Love it!

VEGETABLE STEW

Steps:

• Heat a tbsp of olive/avocado oil in a large pot/pan over medium heat. Finely chop the onion and add it in. Stir and let cook for a few minutes.
• Add the minced garlic and cook for a minute. Peel the carrot and cut it into semi circle slices. Add to the pan.
• Cut the red pepper into ½-inch chunks, the mushrooms into quarters and the zucchini into semi circle slices.
• Add them all to the pan and cook for 5-10 minutes, until starting to brown and soften. Add a little more oil if needed.
• Peel and cut the sweet potato into ½-inch pieces. Add it to the pan along with the herbs, tomato puree, coconut aminos, balsamic vinegar, arrowroot starch slurry, chopped tomatoes and vegetable stock.
• Bring to a gentle simmer and leave to cook for 20-25 minutes, until the sweet potato is soft through. Add chopped kale within the last few minutes.
• Season with salt and pepper, to taste. Serve and enjoy!