Print This Recipe

Chicken & Veggie Stew

The Fall is the perfect time of year for belly warming soups and stew. I came home from a hockey tournament to a virtually empty fridge and tired of bad restaurant meals.
I had frozen cooked chicken, onion, garlic and peppers long with some leftover cranberry sauce and pumpkin puree from a photo shoot....this is now a regularly requested meal! I hope you enjoy

1 tbsp (15 ml) each: dried basil, oregano and thyme
1⁄4 tsp (1 ml) each: salt and pepper
4 chicken breasts, cubed into 2-inch pieces
1 tbsp (15 ml) vegetable oil
1 large Ontario onion or leek, trimmed and sliced
2 cloves Ontario Garlic, minced
2 cups (500 mL) diced red peppers
1 large sweet potato, peeled and diced
4 cups (1L) chicken broth (or enough to cover veggies)
1 cup (250 mL) cranberry sauce
1 cup (250 ml) pumpkin puree
1 cup (250 mL)  canned black beans, drained and rinsed (optional)

In large bowl, combine basil, oregano, thyme, salt and pepper; add chicken and toss to coat well. In large deep skillet or shallow saucepan, heat oil over medium heat; brown chicken well, in batches, removing to plate.
Pour off all but 2 tbsp (25 mL) drippings from pan. Add onion, garlic, and any remaining spices in bowl; sauté while stirring for 5 minutes or until softened. Stir in peppers and sweet potato; stir while scraping up browned bits.
Return chicken and any juices to pan; add broth. Reduce heat, cover and simmer for about 35 minutes or until sweet potato is tender and juices run clear when chicken thigh is pierced.
Add cranberry sauce, pumpkin puree and black beans, stirring until thickened. Taste and add more salt and pepper if needed. Serve immediately.