Low Cholesterol Tomato Chicken Stew Recipes

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LOW-FAT CHICKEN STEW



Low-Fat Chicken Stew image

This recipe originated from a certain Italian chef on food network. I have made this stew several times, and it is absolutely delicious!!

Provided by amievv821

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 stalks celery, diced
1 carrot, peeled, diced
1 small onion, chopped
salt and pepper
1 (14 1/2 ounce) can chopped tomatoes
1 (14 ounce) can low sodium chicken broth
1/2 cup fresh basil leaf, minced
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
1 1/2 lbs chicken breasts, with ribs (2)
1 (15 ounce) can kidney beans, drained (rinsed)

Steps:

  • Heat the oil in a large heavy bottomed saucepan over medium heat.
  • Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes.
  • Season with salt and pepper, to taste.
  • Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.
  • Add the chicken breasts.
  • Bring the cooking liquid to a boil. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes.
  • Transfer the chicken breasts to a cutting board and cool for 5 minutes.
  • Discard the bay leaf.
  • Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
  • Discard the skin and bones from the chicken breasts.
  • Shred the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer.
  • Season with salt and pepper, to taste.

MOM'S SPICY CHICKEN TOMATO STEW



Mom's Spicy Chicken Tomato Stew image

My mother's recipe, I've never had another chicken stew like it! Overflowing with chicken, tomato, and chili flavor! Great with grilled cheese sandwiches on a winter day.

Provided by Kariz0rz

Time 1h20m

Yield 10

Number Of Ingredients 9

2 pounds bone-in, skin-on chicken thighs
4 cups water, or as needed to cover
6 medium potatoes, peeled and cubed, or more to taste
2 (14.5 ounce) cans diced tomatoes, undrained
1 small white onion, chopped, or to taste
1 tablespoon chili powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
2 (14.5 ounce) cans cream-style corn

Steps:

  • Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
  • Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
  • Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 41 g, Cholesterol 51.1 mg, Fat 9.6 g, Fiber 4.9 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 653.5 mg, Sugar 6 g

ZESTY CHICKEN TOMATO STEW



Zesty Chicken Tomato Stew image

Rustic, rich, and robust. This tender meaty concoction is easy to prepare and very healthy! Nothing's etched in stone, so add any of your favorite veggies, but balance it out with extra RO*TEL® canned tomatoes.

Provided by Deborah Zadroga

Time 1h30m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil, or to taste
1 large onion, cut into large chunks
2 cloves garlic, minced, or to taste
2 pounds Chicken, broilers or fryers, thigh, meat only, raw
1 teaspoon Italian seasoning
½ teaspoon ground paprika
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
3 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
2 medium carrots, sliced, or more to taste
2 stalks celery, sliced
1 medium head bok choy, sliced
1 (14 ounce) can water-packed artichoke hearts, drained and quartered
1 (8 ounce) package fresh mushrooms, quartered

Steps:

  • Heat olive oil in a large skillet over medium heat and cook onion and garlic until almost translucent, about 5 minutes. Add chicken, Italian seasoning, paprika, salt, and pepper. Cook and stir until chicken is no longer pink, 5 to 7 minutes.
  • Add diced tomatoes and green chiles, carrots, and celery; cook for 20 minutes. Stir in bok choy, cook for 15 more minutes. Add artichokes and mushrooms; simmer for 20 minutes longer.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 19 g, Cholesterol 91.2 mg, Fat 12.8 g, Fiber 6 g, Protein 31.7 g, SaturatedFat 3.2 g, Sodium 1193 mg, Sugar 4.5 g

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