I make beef and lamb stew often, but every once and a while I like to make chicken stew with leftover chicken. I often reserve the chicken breasts from whole chickens for a second meal, and that’s exactly what I do with this stew.
This Zesty Chicken and Vegetable Stew that I occasionally make is a tasty meal. You can either eat it all on its own as a stew (making it a great grain free option), or you can serve it over gluten free pasta or rice.
If you’re serving over pasta, add a bit more tomato paste or a bit of tomato sauce.
Zesty Chicken and Vegetable Stew
- 2 chicken cooked breasts, shredded or cubed
- 2 organic red bell peppers, diced
- 1 small organic onion, diced
- 4 cups button or crimini mushrooms, sliced
- 2 cloves organic garlic, minced
- 1 cup organic tomato paste
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon parsley
- ½ teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 tablespoon hot sauce (Tabasco)
- 1 tablespoon extra virgin olive oil
- Heat the olive oil in a large frying pan or wok over medium heat. I like to use my Good Cook Pot Clip Holder to hold my bamboo spoon on the side of my pan.
- Sauté the diced bell peppers and onions until they’re soft (around 5 minutes).
- Add the mushrooms and garlic to the pan, then continue sautéing until the mushrooms are soft (around 3 minutes).
- Measure your spices and hot sauce then add them to the pan and stir.
- Add the chicken and tomato paste (I like to open my cans with a Safe-cut Can Opener) to the pan and continue sautéing until all ingredients are heated thoroughly (around 8-10 minutes).
- Serve the stew in large soup bowls, or over your favorite pasta or rice.