Chicken Stew with Winter Vegetables
Use canned tomatoes and their liquid to make this saucy stew. Vary the tomatoes, substituting fire-roasted tomatoes or tomatoes with roasted garlic to change the flavor each time you make this recipe. Take a look at the chicken thighs when you’re shopping. Choose brands that are trimmed of fat, saving you time and money. For an accompaniment, open a bag of mixed greens and add your favorite salad dressing.
Ingrediënten
- ¾ cup long-grain rice
- 1 pound boneless, skinless chicken thighs, trimmed of fat
- 1 tablespoon olive oil
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon curry powder
- ¼ teaspoon ground cumin
- 1 can 14 1/2 ounces diced tomatoes, undrained
- 2 canned sweet potatoes cut into 1/2-inch pieces
Instructies
- repare the rice while the chicken is cooking.
- Combine 1 1/2 cups of water and 1/4 teaspoon salt in a medium-size pot and bring to a boil.
- Stir in the rice.
- Cover the pot, reduce the heat to low, and simmer 18 to 20 minutes, or until the rice is tender, and the liquid is absorbed.
- While the rice is cooking, heat the olive oil over medium-high heat in a large nonstick skillet.
- Place the chicken in a plastic bag with the flour, salt, and pepper and shake to coat.
- Add the coated chicken to the skillet in a single layer and brown 3 minutes per side.
- Remove the chicken from the skillet and set aside.
- Add the curry powder and cumin to the skillet.
- Add the tomatoes with their liquid.
- Using a wooden spoon, scrape up any browned bits from the bottom of the skillet.
- Return the chicken to the skillet and add the sweet potatoes.
- Stir well.
- Cover and simmer the dish for 5 minutes or until the sweet potatoes are hot.
- Serve by dividing the rice among 4 plates and topping each serving of rice with a portion of chicken and sauce.
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