Chicken Stew
Portion Size: 1 ½ cups
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 lbs. boneless skinless chicken breast or thighs | Diced. |
| 4 tablespoons cooking oil | |
| ¼ cup flour | |
| 1 large onion | Washed, peeled and diced. |
| 2 celery stalks | Washed, trimmed and diced. |
| 2 medium carrots | Washed, peeled and sliced. |
| 4 cups broccoli florets or snap pea pods | Washed and trimmed |
| 2 cups water | |
| 4 cups red potatoes | Washed, trimmed and cut into fourths. |
| 2 teaspoons parsley flakes | |
| ½ teaspoons black pepper | |
| ½ teaspoons salt | |
| 8 cups low salt chicken broth |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Spray a large stockpot with nonstick spray. Heat 2 tablespoons oil in skillet. | |
| 2 | Add chicken and cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm. | |
| 3 | In the large pot, heat 2 tablespoons oil. Add onion, celery, and carrots. Cook over medium heat until onions are tender. | |
| 4 | Add flour to vegetables. Stir until coated. | |
| 5 | Add chicken, water, potatoes, parsley flakes, pepper, salt and chicken broth. Bring to boil. Reduce heat and simmer for 30 minutes or until potatoes are tender uncovered. | Cook until internal temperature reaches 165°F. |
| 6 | Add broccoli or pea pod and cook 5 minutes uncovered. |
Posted in Chicken Dinner Recipes
