Chicken Stew
This dish goes nicely with a green leaf lettuce and cucumber salad and a dinner roll. Plantains or corn can be used in place of the potatoes.
Chicken Stew
- 1 pound chicken or turkey breast (cut into cubes)
- ¼ tsp. salt (optional)
- ¼ tsp. pepper
- ¼ tsp. cumin
- 1½ Tbsp. olive oil
- 2 cloves garlic (minced)
- 2 medium onions (sliced)
- 2 stalks celery (sliced)
- 1 medium red/green bell pepper (sliced)
- 1 medium tomato (finely minced)
- 5 cups chicken or turkey broth (fat removed)
- 2 zucchinis cubed
- 12 small carrots (cut into large chunks)
- 1¼ cups green peas
- Preheat oven to 375 °F.
- In a large skillet, heat olive oil over medium-high heat. Add beef or turkey cubes and sauté until nicely brown, about 7–10 minutes. Place beef or turkey in an ovenproof casserole dish.
- Add minced garlic, onions, celery, and peppers to skillet and cook until vegetables are tender, about 5 minutes.
- Stir in tomato and broth. Bring to a boil and pour over turkey or beef in casserole dish. Cover dish tightly and bake for 1 hour at 375 °F.
- Remove from oven and stir in zucchini, carrots, and peas. Bake for another 20–25 minutes or until tender.
