Celery, Potato and Chicken Skillet Stew

Name: Celery, Potato and Chicken Skillet Stew
Yield: 0
Ingredients: 1 lb red potatoes, cut in 3/4" pieces; 2 c celery; 1/2 c celery, tops only, chopped; 1 Tbsp vegetable oil; 12 oz chicken breasts, boneless and skinless cut in 1" pieces; 1 c red bell pepper, chopped; 3 Tbsp tomato paste; 1/2 tsp dried rosemary, crushed; 1/2 tsp sugar; 1/4 tsp pepper; "just a pinch" of salt

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By Just A Pinch KitchenCrew

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Ingredients

1 lb

red potatoes, cut in 3/4" pieces
2 c

celery
1/2 c

celery, tops only, chopped
1 Tbsp

vegetable oil
12 oz

chicken breasts, boneless and skinless cut in 1" pieces
1 c

red bell pepper, chopped
3 Tbsp

tomato paste
1/2 tsp

dried rosemary, crushed
1/2 tsp

sugar
1/4 tsp

pepper
·

"just a pinch" of salt
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How to Make Celery, Potato and Chicken Skillet Stew

Step-by-Step

Bring 1 quart water to a boil in medium saucepan over high heat then add potatoes, 1 cup celery and 1/4 cup celery leaves.
Reduce heat to medium and simmer, covered 7-8 minutes 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 minutes.
Add reserved potatoes and celery.
Season to taste with salt and sprinkle with remaining celery leaves.

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About Celery, Potato and Chicken Skillet Stew

Course/Dish: Chicken Soups

Other Tag: Quick & Easy

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