Recipe Database
CaFM Chicken Stew
CaFM Chicken Stew
2 stalks of celery (bite size pieces)
1 carrot (bite size pieces)
1 medium onion chopped
1 14 oz can of chopped tomatoes
16 oz of homemade chicken stock
1/2 cup freshly torn Basil leaves
1 Tbs of tomato paste
3 chicken breasts with ribs
1 can (15oz) of red Kidney beans (drained and rinsed)

Heat 2tbs of oil in sauce pan to medium hot (325º) Add the carrots, onions, and celery Begin by sautéing for about 3 minutes. Season with Salt and Pepper Stir in the rest of the ingredients EXECPT THE BEANS. Submerge the breasts RE-SEASON, reduce heat to maintain a bare simmer. Cook uncovered for about 25-30 min. Remove chicken form the pot, let chicken cool for about 10 minutes then remove the meat from the bones and cut into bite size pieces. Cook this for about another 10 minutes, Add the beans and RE-SEASON, Tasting as you go, there is no reason to re-season if there is enough salt and pepper in the dish. Ladle stew into a bowl and enjoy.

Kidney beans have varying amounts of salt in the processed can, so reading the label on the can will give you an indication of how much you may have to season this salt thirsty dish. SEE DETAILED ARTICLE on canned chicken stock in: Roasted Butter nut squash recipe at CaFM.