One-Pot Chicken and Vegetable Stew
Description
This is a quick, yummy chicken stew that is actually better the next day. You can substitute fresh tomatoes for canned, add your choice of veggies and seasonings to make it to your preferred taste. Serve with a crusty bread.
Ingredients
2 T. olive oil
2 -3 lb. bone-in chicken thighs (boneless chicken thighs work as well)
1 onion, sliced or chopped
2 large carrots, chopped or sliced
1 rib celery, chopped
1 t. chopped garlic
1 T. chili powder
1⁄2 c. white rice or quinoa
15 oz. can chicken stock/broth
28 oz. can crushed tomatoes
1 large white potato, washed, peeled and chopped
6 oz. bag baby spinach
Directions
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Wash chicken and pat dry with paper towels.
Wash carrots and celery; chop. Wash potato, peel and chop. Peel onion and chop. Rinse spinach and drain.
In a big stock/soup pot, heat oil over medium-high heat; add chicken; brown for 2 minutes per side. Add in onion, carrots, garlic, and chili powder; cook for 5 minutes, until vegetables soften slightly.
In a strainer, rinse the quinoa thoroughly with cold water.
Add in chicken stock/broth, tomatoes, potatoes, and quinoa (rice); bring liquid to a boil, decrease heat, and simmer the stew for 30-40 minutes.
Just before serving, stir in the spinach; let it wilt for 2 minutes; check seasoning; add salt and pepper, to taste.
8 servings.