Celery, Potato And Chicken Skillet Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | lb | Red-skinned potatoes, cut |
| in 3/4" | ||
| 2 | c | Sliced celery, divided |
| 1/2 | c | Celery leaves, chopped |
| divided | ||
| 1 | T | Vegetable oil |
| 12 | oz | Boneless skinless chicken |
| breast | ||
| Cut into 1" ieces | ||
| 1 | c | Red bell pepper, chopped |
| 3 | T | Tomato paste |
| 1/2 | t | Dried rosemary leaves |
| crushed | ||
| 1/2 | t | Sugar |
| 1/4 | t | Black pepper |
| Salt |
INSTRUCTIONS
Bring 1 qt. water to a boil in med. saucepan over high heat. Add potatoes, 1 cup celery and 1/4 cup celery leaves. Reduce heat to med.; simmer, covered 7-8 min. or until potatoes are tender. Drain, reserving cooking liquid and vegetables separately. Heat oil in large nonstick skillet over med.-high heat. Add chicken, bell pepper and remaining 1 cup celery. Cook, stirring constantly, 6-7 min., or until chicken is no longer pink. Stir in tomato paste, rosemary, sugar, black pepper and 2 cups reserved celery liquid. Bring to a boil; cook until sauce thickens, about 4 min. Add reserved potatoes and celery. Season to taste with salt. Sprinkle with remaining celery leaves.
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Nutrition (calculated from recipe ingredients)
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Calories: 435
Calories From Fat: 88
Total Fat: 9.8g
Cholesterol: 89mg
Sodium: 894.5mg
Potassium: 999.6mg
Carbohydrates: 48.9g
Fiber: 7g
Sugar: 22.3g
Protein: 38.2g