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Celery, Potato and Chicken Skillet Stew

Yields:4 servings
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Recipe Cooking TimePreparation10 minutes
Cooking20 minutes
Ready In30 minutes

Ingredients

1 pound red potatoes cut into 3/4 inchs
2 cups celery divided, sliced
1/2 cup celery leaves chopped, divided
1 tablespoon vegetable oil
12 ounces chicken breasts boneless, skinless, cut into pieces
1 cup sweet red bell pepper chopped
3 tablespoons tomato paste
1/2 teaspoon rosemary leaves crushed
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 x salt to taste

Directions

Bring 1 quart water to a boil in medium saucepan over high heat.

Add potatoes, 1 cup celery and 1/4 cup celery leaves.

Reduce heat to medium simmer, covered 7-8 min or until potatoes are tender. Drain, reserving cooking liquid and vegetables separately.

Heat oil in large nonstick skillet over medium high heat. Add chicken, bell pepper and remaining 1 cup celery.

Cook, stirring constantly, 6-7 minutes, 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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Member Review

****

Spicy Cajun Shrimp

Simple and delicious! Takes only a few minutes... great for quick gourmet meal.
 
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