Chicken and Vegetable Stew
Prep time10 min
Total time40min
ServingsMakes 8 servings, 1 cup stew and 5 crackers each.
Ingredients
- 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
Preparation
- 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.
90158
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 250 |
| % Daily Value* | |
| Total fat 10g | |
| Saturated fat 2g | |
| Cholesterol 35mg | |
| Sodium 510mg | |
| Carbohydrate 28g | |
| Dietary fiber 4g | |
| Total sugars 9g | |
| Protein 13g | |
| Vitamin A | 35 %DV |
| Vitamin C | 30 %DV |
| Calcium | 4 %DV |
| Iron | 10 %DV |