Hunter's Stew
Source of Recipe
1,001 Recipes For People with Diabetes
Exchanges
Serves: 5
- 1-1/3 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1-1/2 tablespoons olive oil
- 2 medium onions, chopped
- 1 medium carrot, coarsely diced
- 1 cup diced red bell pepper
- 2 large cloves garlic, minced
- 1 can (14-1/2 oz) reduced-sodium Italian-style chopped tomatoes, undrained
- 1-1/2 - 2 cups reduced-sodium fat-free chicken broth
- 3/4 teaspoon dried thyme leaves
- 3/4 teaspoon dried marjoram leaves
- 1/4 cup tomato paste
- 1/4 cup water
Pepper, to taste
Coat chicken with flour; saute in oil in Dutch onion until browned, about 8 minutes. Stir in onions, carrot, bell peppers, and garlic; saute until vegetables begin to brown, about 5 minutes.
Add remaining ingredients, except tomato paste, water, and pepper; heat to boiling. Reduce heat and simmer, covered, until chicken is tender, about 25 minutes. Add tomato paste and water and simmer 5 minutes longer; season to taste with pepper.
Per Serving: Calories: 291, Fat: 7.9 g, Cholesterol: 73.6 mg, Sodium: 393 mg, Protein: 32.1 g, Carbohydrate: 23.8 g ++++ Exchanges: 3 Vegetables, 1/2 Bread, 3-1/2 Meat
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