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

Steps

1. Wash chicken and pat dry with paper towels.
2. Wash carrots and celery; chop. Wash potato, peel and chop. Peel onion and chop. Rinse spinach and drain.
3. 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.