Stews and Chili Recipes!

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into bite sized pieces
• 1 pinch salt + 1 tsp
• 1 pinch pepper
• 1 stick butter + 2 Tbsp, cut into small pieces
• 1 lg handful of baby carrots coarsely chopped
• 1 onion, finely chopped
• 2 celery stalks,
• finely chopped
• 2 c + 2 Tbsp flour
• 4c chicken stock
• 1/2 c baby peas
• 2 tsp baking powder
• 1/2 c milk

Preparation

1. Season the chicken with salt and pepper
2. In a Dutch oven, heat 2 Tbsp butter
3. Add chicken
4. Brown the chicken on both sides, about 4 min
5. Add carrots, onion and celery
6. Sauté, stirring frequently until onions are translucent and chicken is opaque. About 5-7 min
7. Add 2 Tbsp flour and stir constantly about 2 min
8. Add peas
9. Slowly add broth and bring it to a boil
10. In a large bowl combine flour, baking powder and 1 tsp salt
11. Mix in the butter bit by bit
12. It should feel like peas when it’s all combined
13. Add the milk and mix it into a dough
14. We do it by hand
15. Drop large spoonfuls of the dough onto the boiling stew and reduce heat to low
16. Continue to cook for about 10 min until dumplings have doubled in size.
17. Garnish with chopped parsley and serve

Ingredients

• 2 Tbsp veg oil
• 2 c chopped onions
• 1 red bell pepper, diced
• 6 cloves of garlic, minced
• 2 lbs ground chicken
• 3 Tbsp chili powder
• 1 Tbsp cumin
• 2 tsp ground coriander
• 1 tsp dried oregano
• 1/4 tsp cayenne
• 2 tsp salt
• 2 boxes chopped tomatoes (26 oz )
• 2 c low sodium chicken stock
• 1 tsp sugar
• 1 lg can cannelloni beans, drained and rinsed
• Fat free sour cream and baked tortilla chips to garnish

Preparation

1. Heat the oil in a large pan or Dutch oven
2. Sauté the onions and pepper until soft and translucent 10 – 15 min
3. Stir in garlic for 2 min, keep it moving or it will burn
4. Increase the heat to med- high and add the ground chicken and spices
5. Stir it and break up the chicken until it’s no longer pink, about 5-7 min
6. Add tomatoes, sugar and chicken stock
7. Bring it to a boil, then reduce to a simmer, loosely covered for at least 1 hr
8. Stir in the beans and simmer 1 hr more
9. If you like it soupy, cover it with a tight fitting lid   If you like it thick leave it loosely covered for 30 min and then take the top off until it’s thick enough
10. Garnish with fat free sour cream and baked tortillas
11. No one will know, it’s okay!

Ingredients

• 1 lb boneless, skinless, chicken breasts or thighs, cut into 1/2 inch pieces
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 1 Tbsp oil
• 2 cans great northern beans, rinsed and drained
• 1 14 1/2 oz can chicken stock
• 1 tsp oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne
• 1 c low fat sour cream
• 1/2 c heavy cream
• 2 4 oz cans diced green chilis
• Chopped scallions for garnish

Preparation

1. In a lg sauce pan, heat the oil
2. Sauté chicken and onions until chicken is no longer pink and onions are translucent
3. Add garlic and stir 2 min
4. Add beans, chilies, seasonings and chicken stock
5. Bring it to a boil
6. Reduce heat and simmer for 45 min
7. Remove from heat
8. Stir in sour cream and heavy cream and serve
9. Garnish with chopped scallions

Ingredients

• 8 chicken thighs
• 8 cloves of garlic, minced
• 4 Tbsp olive oil
• 3 sprigs of fresh rosemary
• 1 c grape tomatoes, halved
• 2 potatoes, cubed and boiled for about 15 min, then strained

Preparation

1. Heat the oil in a large skillet
2. Sauté garlic and rosemary until fragrant, about 1 min
3. Add chicken and potatoes
4. Cook on med low for about 15 min and then flip the potatoes and thighs
5. Cook for another 10 min and add the tomatoes
6. Stir and heat for another 5 min. or until the chicken is cooked through, stirring occasionally
7. Garnish with parsley and serve