Wash, dry and cut the chicken into bite size pieces. Sauté and stir it over medium heat, to create a little browning which will seal in the juiciness and add a lot of flavor to the stew.
24oz. boneless skinless chicken
a little finely chopped onion
3-4T butter
Lowry's Seasoned Salt and pepper
Chop and add the carrot, celery and onion. Sauté with the chicken 10 minutes. Add the 28oz. can of diced tomatoes and liquid, simmer another 15 minutes. Scrub, quarter and slice a regular and Japanese purple sweet potato and add them to the pot.
Cover and simmer over very low heat an hour. Check the vegetables from time to time. Everything will be ready when the vegetables are cooked the way you like.
This is another recipe that will taste better reheated in a day or so. Cold Weather Cooking . . . I love it!
If, like me, you're in love with cream based tomato gravy, add 2/3 to 1 cup of sour cream to the cold stew before reheating. Stir it in, then slowly bring everything to a low simmer for 10 minutes before serving. . .Lin
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