Low-fat Chicken Stew

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 stalks celery, diced
• 1 carrot, peeled, diced
• 1 small onion, chopped
• salt and pepper
• 1 (14 1/2 ounce) can chopped tomatoes
• 1 (14 ounce) can low sodium chicken broth
• 1/2 cup fresh basil leaf, minced
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves
• 1 1/2 lbs chicken breasts, with ribs (2)
• 1 (15 ounce) can kidney beans, drained (rinsed)

Recipe

• 1 heat the oil in a large heavy bottomed saucepan over medium heat.
• 2 add the celery, carrot, and onion. saute the vegetables until the onion is translucent, about 5 minutes.
• 3 season with salt and pepper, to taste.
• 4 stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.
• 5 add the chicken breasts.
• 6 bring the cooking liquid to a boil. reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes.
• 7 transfer the chicken breasts to a cutting board and cool for 5 minutes.
• 8 discard the bay leaf.
• 9 add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
• 10 discard the skin and bones from the chicken breasts.
• 11 shred the chicken into bite- size pieces. return the chicken meat to the stew. bring the stew just to a simmer.
• 12 season with salt and pepper, to taste.