Italian Chicken Stew
Recipes » Soups, Stews and Chili » Stews
Good on a cold day.
"The flavors of this recipe was great. I used boneless breast meet and i cooked in oven for 3 hours at 200 degrees in a dutch oven to blend the flavors. Suggestion for person who posted this recipe. Update the recipe to how to prepare chicken after you take off bone. Inexperienced cooks will pass by this recipe and miss how great it is. " - J9ohioYield: 6 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Chicken
favorite of 982
people 611 people
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Verified by stevemur
| 3 poundsChicken |
| 2 tablespoonolive oil |
| 2 mediumGreen pepper; sliced |
| 2 mediumOnion; wedged |
| 1 28-oz canTomato; crushed |
| 1 15-oz canGarbanzo beans; drained |
| 1 1/4 cupsChicken broth |
| 2 teaspoonsDried Italian seasoning; crushed |
| 1/2 teaspoonBlack pepper |
Italian Chicken Stew Preparation
1. Cook chicken, half at a time, in hot oil in 4qt. dutch oven, turning to brown evenly. Remove chicken. Cook green peppers and onions until tender in same pan. Return chicken to pan.
2. Combine undrained tomatoes, garbanzo beans, broth, Italian seasoning and black pepper. Pour over chicken mixture.
3. Bring to boil; reduce heat. Simmer, covered about 30 minutes or until chicken is done. Remove chicken from bone, if desired, and return to stew. Garnish with fresh oregano, if desired.
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