Autumn-Inspired Chicken and Vegetable Stew

Ingredients:

• 1-2 lbs organic boneless, skinless chicken breast

• 1 tbsp olive oil

• 4 garlic cloves, minced

• 2 shallots, finely chopped

• 2 carrots, diced

• 5 golden potatoes, cut and parboiled for 6 minutes

• 2 zucchinis, diced

• 4 cups chicken bone broth

• 1/2 cup tomato sauce

• Seasonings:

  • Salt & pepper

  • 1/2 tsp turmeric

  • 1/2 tsp onion powder

  • 1/2 tsp garlic granules

  • 1/4 tsp cardamom

  • 1/2 tsp roasted cumin

  • 1/4 tsp cinnamon

  • 1/2 tsp paprika

  • 1/4 tsp cayenne pepper (optional)

Instructions:

1. Sauté the Aromatics:
   In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped shallots. Sauté for about 2 minutes, or until fragrant and slightly softened.

2. Cook the Chicken:
   Cut the chicken into cubes or slightly larger pieces, and add to the pan. Cook the chicken for approximately 3 minutes, stirring occasionally, until it's lightly browned on the outside.

3. Add the Seasonings:
   Stir in the seasoning mixture—salt, pepper, turmeric, onion powder, garlic granules, cardamom, roasted cumin, cinnamon, paprika, and cayenne pepper. Continue to sauté for another 3 minutes, allowing the spices to toast and release their aromas.

4. Incorporate the Vegetables:
   Add the chopped, parboiled potatoes, zucchini, and carrots to the pan. Sauté for 2 minutes, stirring gently to combine with the chicken and seasonings.

5. Add Liquid & Simmer:
   Pour in the tomato sauce and chicken bone broth. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 30 minutes to allow the flavors to meld.

6. Serve:
   Enjoy this hearty stew on its own or serve it with a side of white or brown rice for a complete meal.

View this post on Instagram

A post shared by Kayla Vand Holt (@kaylavandholt)