celery, potato and chicken skillet stew

Name: Celery, Potato and Chicken Skillet Stew
Ingredients: 1 pound(s) red potatoes, cut in 3/4" pieces; 2 cup(s) celery; 1/2 cup(s) celery, tops only, chopped; 1 tablespoon(s) vegetable oil; 12 ounce(s) chicken breasts, boneless and skinless cut in 1" pieces; 1 cup(s) red bell pepper, chopped; 3 tablespoon(s) tomato paste; 1/2 teaspoon(s) dried rosemary, crushed; 1/2 teaspoon(s) sugar; 1/4 teaspoon(s) pepper; - "just a pinch" of salt

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Ingredients

1 pound red potatoes, cut in 3/4" pieces
2 cups celery
1/2 cup celery, tops only, chopped
1 tablespoon vegetable oil
12 ounces chicken breasts, boneless and skinless cut in 1" pieces
1 cup red bell pepper, chopped
3 tablespoons tomato paste
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon sugar
1/4 teaspoon pepper
- "just a pinch" of salt

How To Make celery, potato and chicken skillet stew

Step 1

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.

Step 2

Reduce heat to medium and simmer, covered 7-8 minutes or until potatoes are tender.
Step 3

Drain, reserving cooking liquid and vegetables separately.
Step 4

Heat oil in large nonstick skillet over medium-high heat.
Step 5

Add chicken, bell pepper and remaining 1 cup celery.
Step 6

Cook, stirring constantly, 6-7 minutes, or until chicken is no longer pink.
Step 7

Stir in tomato paste, rosemary, sugar, black pepper and 2 cups reserved celery liquid.
Step 8

Bring to a boil; cook until sauce thickens, about 4 minutes.
Step 9

Add reserved potatoes and celery.
Step 10

Season to taste with salt and sprinkle with remaining celery leaves.
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