Chicken breast, boneless, skinless
(cut into 1-inch pieces)
1 tbsp
Canola oil
1 medium
Yellow onion
(cut into 8 wedges)
3 medium
Carrots
(quartered, then cut into thirds)
1 medium stalk(s)
Celery
(chopped)
2 large potato(s)
Red potato
(rinsed, cut into 1-inch pieces)
2 cup
Water
2 leaf
Bay leaf
1/4 tsp
Red pepper flakes
1 can (19oz)
Navy beans, white, canned
(reduced sodium)
1 cup
Grape tomatoes
(quartered)
1/2 cup
Parsley, Italian, fresh
(chopped)
1 tbsp
Rosemary, fresh
(chopped)
1/2 tsp
Sea Salt
(optional; to taste)
Instructions
In a large stockpot or dutch oven, heat 1 tbsp of canola oil over medium-high heat.
Add chicken pieces and cook about 3-4 minutes per side or until it begins to brown. Remove and set aside.
In the same pot, add canola oil, onion, carrot, celery, potato, and sea salt.
Sauté the vegetables for 5 minutes, or until just beginning to lightly brown on edges, stirring frequently.
Add water, bay leaves and red pepper flakes.
Bring to boil over high heat. Reduce heat to medium-low and simmer, covered, for 20 minutes or until vegetables are tender.
Stir in the chicken, beans, tomatoes, Italian parsley, rosemary and salt. Cover and cook for 5 minutes, or until tomatoes are tender and chicken is cooked - the internal temperature of chicken breast pieces should be 165F or 74C degrees. Let stew stand for 30 minutes to develop flavours and texture. It’s even better the next day!
