• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 8
    OK

    Chicken Stew with Peas and Mint

    This hearty stew can stand-alone weeknight lunch or dinner and can easily be the star of a last-minute dinner party paired with a salad, crusty bread and a glass of white wine.


    Ingredients
    2
    tablespoons
    Olive Oil
    1
    large onion, diced
    3
    cloves
    garlic, minced
    2
    bone-in chicken breasts
    2
    liters
    low-sodium chicken stock
    1
    cup
    diced carrots
    1
    15 ounce can white beans, rinsed and drained
    1/2
    cup
    long grain brown rice
    1/2
    head
    green cabbage, sliced thin (about 6 ounces)
    1
    cup
    fresh or frozen peas
    1/4
    cup
    mint leaves, rinsed and chopped
    *
    salt and pepper to taste
    *
    tortillas or crusty bread for serving
    Directions
    In a large pot, heat oil over medium high heat. Add onion and garlic and fry until fragrant and slightly brown, about five minutes. Add chicken breasts, stock and carrots and bring to a boil.
    Reduce heat and simmer chicken breasts for 15 minutes. Remove to a plate and cool. Add beans, rice, cabbage and peas to pot and boil for 30 minutes.
    Meanwhile, shred chicken into bite-size chunks. Add back to the soup along with mint and salt and pepper to taste.
    Simmer for another five minutes, remove heat and serve immediately.

    The base number of servings for this recipe is 8
    OK

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