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Stew, Southern Chicken Stew




Source of Recipe


Healthy Meals in Minutes, 1996


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/recipesfornoncooks/soupsampstews.msnw

List of Ingredients




4 skinless, boneless chicken breast halves (4 ounces each), cut into 2-inch chunks

1 small yellow onion, chopped (about 1/2 cup)

3 medium sweet potatoes, peeled and cut into 2-inch chunks (about 3 cups)

1 can (13-3/4 ounces) reduced-sodium chicken broth

1-1/4 cups water, divided

1/4 teaspoon ground nutmeg

3 tablespoons all-purpose flour

1 (10-ounce) package frozen, thawed, chopped spinach, squeezed dry


Recipe



1. Spray a large pot or Dutch oven with vegetable cooking spray. Heat pot over medium-high heat. Add chicken. Cook, stirring constantly, until cooked through and no longer pink, about 10 minutes. Place chicken on a plate. Set aside.

2. Spray same pot with more vegetable cooking spray. Add onion. Cook, stirring frequently, until softened, about 5 minutes.

3. Add sweet potatoes, broth, 1 cup water, and nutmeg to pot. Bring mixture to a boil over high heat. Reduce heat to low; cover and simmer until sweet potatoes are tender, about 15 minutes.

4. In a small bowl, combine flour and remaining water. Stir flour mixture into pot. Bring to a boil over high heat. Cook, stirring constantly, until mixture thickens, about 5 minutes. Stir in chicken and spinach. Cook, stirring, until stew is heated through, about 10 minutes. Serve immediately.

Serves 6
Calories 234
Fat 3 g
Cholesterol 56 mg
Sodium 119 mg