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Country Chicken Stew Recipe

Country Chicken Stew Recipe

6 servings



1 1/2 pounds boneless, skinless chicken breast, cubed


1 1/2 tablespoons olive oil

1 cup each: chopped onion, red bell peppers

1/2 cup chopped carrots

2 large cloves garlic, minced

1 can reduced-sodium Italian-style chopped tomatoes, undrained

1 3/4 cups reduced-sodium fat-free chicken broth

1/4 cup tomato paste

3/4 teaspoon each: dried thyme and marjoram leaves

Salt and pepper, to taste


Coat chicken with flour, saute in oil in Dutch oven until browned, about 8 minutes. Stir in onion, bell peppers, carrots and garlic, saute until vegetables are tender, about 8 minutes. Add remaining ingredients, except salt, and pepper, heat to boiling. Reduce heat and simmer, covered, until chicken is tender, about 20 minutes. Season to taste with salt and pepper.

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