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
- 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.
- Add chicken to skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until browned. Add garlic; cook until browned.
- Pour in broth; cook 1 minute. Stir in tomatoes, bell pepper mixture, water, oregano, cumin, thyme, and hot sauce; bring to a boil.
- Add green beans; reduce heat and simmer, covered, for 15 minutes, or until chicken is cooked through.