5-Ingredient Clean Eating Cookbook: 125 Simple Recipes to Nourish and Inspire by Paucinac Snezana

Author:Paucinac, Snezana [Paucinac, Snezana]
Language: eng
Format: epub, azw3, pdf
Publisher: Rockridge Press
Published: 2020-10-19T16:00:00+00:00

1. In a medium stockpot, heat the olive oil over medium heat. Add the onions and carrots. Sauté until the onion is translucent.

2. Cut the chicken into small, bite-size cubes and add them to the pot. Sauté for about 5 minutes, until all sides are white and the chicken releases some water.

3. To the stockpot, add the peas, potatoes, salt, water, and dill (if using). Stir to combine, cover, and cook on low for 25 to 30 minutes.

4. Uncover, and cook for about 10 minutes uncovered. Most of the water will evaporate. Add the chicken to the stew, stir, and heat for 2 minutes.

5. Serve with freshly ground black pepper, if desired.

✱ Serving tip: Try this stew with 1 tablespoon organic Greek yogurt.

✱ Storage tip: This stew can be stored in the refrigerator for 3 to 5 days.

✱ Prep tip: If you choose to make this without chicken, reduce the water to about 4 cups.

✱ Seasonal tip: When peas are in season, you can use fresh peas. Cooking time will remain the same. If you use “young peas,” they will cook a bit faster.

Per serving: Calories: 338; Fat: 10g; Protein: 33g; Carbohydrates: 28g; Fiber: 8g; Sodium: 362mg

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