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Chicken and Vegetable Stew

Chicken and Vegetable Stew

Prep time10 min
Total time40min
ServingsMakes 8 servings, 1 cup stew and 5 crackers each.
  • 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
  • ½ cup sliced black olives
  • PREMIUM Saltine Crackers
  • 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.
Nutrition Notes

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.

Recipe 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 Information

Nutrition Per Serving

 % Daily Value*
Total fat 10g 
   Saturated fat 2g 
Cholesterol 35mg 
Sodium 510mg 
Carbohydrate 28g 
   Dietary fiber 4g 
   Total sugars 9g 
Protein 13g 
Vitamin A35 %DV
Vitamin C30 %DV
Calcium4 %DV
Iron10 %DV

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