Creole Chicken Stew

Creole Chicken Stew (great for all phases)



2 teaspoons olive oil

1 green bell pepper, cut into 1/2-inch squares

1 onion, chopped (about 1/2 cup) (phase 4 only)

1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons minced garlic

1/4 cup low sodium chicken broth

1 can (15 ounces) no-salt-added whole tomatoes in puree, chopped

2/3 cup water

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon dried thyme

1/2 teaspoon bottled hot pepper sauce (must be all zeros)

1/2 pound fresh green beans, trimmed and cut into 1-inch pieces


1. Heat oil in a large skillet over medium-high heat. Add bell pepper and onion (phase 4 only); cook, stirring, 4 minutes, or until tender. Transfer to a bowl.

2. Add chicken to skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until browned. Add garlic; cook until browned.

3. Pour in broth; cook 1 minute. Stir in tomatoes, bell pepper mixture, water, oregano, cumin, thyme, and hot sauce; bring to a boil.

4. Add green beans; reduce heat and simmer, covered, for 15 minutes, or until chicken is cooked through.

July 15, 2014 by Kristi Kirkham
Tags: Poultry
previous / next

Leave a comment