Dinner

Vegetable Chicken Stew is for Dinner.

Vegetable Chicken Stew takes 30 minutes to prepare.

Vegetable Chicken Stew takes 60 minutes to cook.

Vegetable Chicken Stew makes 16 servings.

The ingredients for Vegetable Chicken Stew are:

Beans, navy, 454 grams
Chicken Breast, no skin, 61 ounces
Olive Oil, 2 tbsp
Diced Tomatoes 7 cup
Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4
Zucchini, baby, 2 medium
*Summer Squash, 2 small
Green Beans (snap), 340 grams
Broccoli, fresh, 1 bunch
Yellow Peppers (bell peppers), 2 pepper, large (3-3/4" long, 3" dia)
Garlic, .5 cup
4 cups water

Here is how you make Vegetable Chicken Stew:

Cook dry beans for about 1 hour in water. Use time to chop and start to cook everything else. Peel and cube egglant. Brown in olive olive oil. Once browned add other vegetables, once they start to soften add vegetable mixture to beans and season to tastes. Cook until vegetables are completely soft. Cube chicken while vegetables and beans are cooking. Once vegetables are cooked add chicken. The heat from the other ingredients will cook chicken, but you can bring to a boil if concerned, then immediately turn off heat. If you cook chicken too long, it will become rubbery. Number of Servings: 16Recipe submitted by SparkPeople user CAMICHAELS4551.

The nutritional information for Vegetable Chicken Stew is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 235.3

• Total Fat: 3.5 g
• Cholesterol: 62.7 mg
• Sodium: 127.9 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 7.8 g
• Protein: 30.7 g