Celery, Potato & Chicken Skillet Stew

Name: Celery, Potato and Chicken Skillet Stew
Yield: 4
Cuisine: Fusion
Ingredients: red skinned potatoes; celery; celery leaves; vegetable oil; chicken breasts; sweet red bell peppers; tomato paste; rosemary leaves; sugar; black pepper; salt

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min

Low in Saturated Fat, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
1	pound	red skinned potatoes cut into 3/4 inchs
2	cups	celery divided, sliced
½	cup	celery leaves chopped, divided	*
1	tablespoon	vegetable oil
12	ounces	chicken breasts boneless, skinless, cut into pieces
1	cup	sweet red bell peppers chopped
3	tablespoons	tomato paste
½	teaspoon	rosemary leaves crushed
½	teaspoon	sugar
¼	teaspoon	black pepper
1	x	salt to taste	*

Ingredients

Amount	Measure	Ingredient	Features
453.6	g	red skinned potatoes cut into 3/4 inchs
473	ml	celery divided, sliced
118	ml	celery leaves chopped, divided	*
15	ml	vegetable oil
346.8	ml/g	chicken breasts boneless, skinless, cut into pieces
237	ml	sweet red bell peppers chopped
45	ml	tomato paste
2.5	ml	rosemary leaves crushed
2.5	ml	sugar
1.3	ml	black pepper
1	x	salt to taste	*

Directions

Bring 1 quart water to a boil in medium saucepan over high heat.

Add potatoes, 1 cup celery and ¼ cup celery leaves.

Reduce heat to medium simmer, covered 7 to 8 min or until potatoes are tender. Drain, reserving cooking liquid and vegetables separately. Heat oil in large nonstick skillet over medium high heat. Add chicken, bell pepper and remaining 1 cup celery. Cook, stirring constantly, 6 to 7 minutes, or until chicken is no longer pink. Stir in tomato paste, rosemary, sugar, black pepper and 2 cups reserved celery liquid. Bring to a boil; cook until sauce thickens, about 4 min. Add reserved potatoes and celery. Season to taste with salt. Sprinkle with remaining celery leaves.