Chicken Vegetable Stew

Name: Chicken Vegetable Stew
Ingredients: 1 Tbsp (15 mL) olive oil; 1 cup (250 mL) diced carrots; 1 cup (250 mL) diced celery; ¾ cup (185 mL) diced onion; 2 cups (500 mL) chicken stock; 1 cup (250 mL) halved baby red potatoes; 1 tsp (5 mL) minced fresh garlic; 1 bay leaf; 1 Tbsp (15 mL) finely chopped fresh dill (or 1 tsp/5 mL dried); 1 Tbsp (15 mL) finely chopped fresh dill (or 1 tsp/5 mL dried); 2 cups (500 mL) diced cooked chicken breast (2-3 breasts); 2 cups (500 mL) diced cooked chicken breast (2-3 breasts); 1 cup (250 mL) diced red bell pepper (about 1 pepper); 1 cup (250 mL) diced red bell pepper (about 1 pepper); ½ cup (125 mL) quinoa flour; 1 cup (250 mL) cold water; 1 tsp (5 mL) salt; ¼ tsp (1 mL) ground black pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This classic standby is thickened and nutritionally enhanced with quinoa flour. Serve with fresh biscuits or bread.

Ingredients

1 Tbsp (15 mL) olive oil
1 cup (250

Stew
Gluten-free

Method

Heat the olive oil in a large saucepan on medium-high heat. Add the carrots, celery and onion. Sauté the vegetables until they begin to soften, about 8 minutes. Stir in the chicken stock, potatoes, garlic, bay leaf and dill. Cover and bring to a boil. Reduce the heat to low and simmer for 8 minutes. Add the chicken and red pepper. Remove the bay leaf.

Whisk the flour and water together