Side Pannel
Celery, Potato and Chicken Skillet Stew
Celery, Potato and Chicken Skillet Stew
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 lb Red-skinned potatoes; cut
- -in 3/4"
- 2 c Sliced celery; divided
- 1/2 c Celery leaves, chopped;
- -divided
- 1 tb Vegetable oil
- 12 oz Boneless skinless chicken
- -breast
- Cut into 1" ieces
- 1 c Red bell pepper; chopped
- 3 tb Tomato paste
- 1/2 ts Dried rosemary leaves;
- -crushed
- 1/2 ts Sugar
- 1/4 ts Black pepper
- Salt
Directions
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.
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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