Celery, Potato And Chicken Skillet Stew Recipe

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Celery, Potato and Chicken Skillet Stew

Kitchen Crew


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1 lb
red potatoes, cut in 3/4" pieces
2 c
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
1/4 tsp
"just a pinch" of salt


1Bring 1 quart water to a boil in medium saucepan over high heat then add potatoes, 1 cup celery and 1/4 cup celery leaves.
2Reduce heat to medium and simmer, covered 7-8 minutes or until potatoes are tender.
3Drain, reserving cooking liquid and vegetables separately.
4Heat oil in large nonstick skillet over medium-high heat.
5Add chicken, bell pepper and remaining 1 cup celery.
6Cook, stirring constantly, 6-7 minutes, or until chicken is no longer pink.
7Stir in tomato paste, rosemary, sugar, black pepper and 2 cups reserved celery liquid.
8Bring to a boil; cook until sauce thickens, about 4 minutes.
9Add reserved potatoes and celery.
10Season to taste with salt and sprinkle with remaining celery leaves.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy