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Chunky Chicken Stew — Delilah’s Recipe Book


Trying to find a new way to make that same old stew into a new and delicious meal?

Well, here’s a recipe that will help change it up by adding some savory chunky chicken!


2 tablespoons olive oil

2 tablespoons butter

6 boneless, skinless chicken thighs, cut into cubes

4 russet potatoes, cubed

1 cup baby carrots, chopped

1 cup celery, chopped

1 large onion, diced

2 garlic cloves, minced

1 can tomato soup

2 cans diced tomatoes with jalapeño

1(or more) 32 ounce box of chicken stock

1 cup frozen peas

1 small can of pinto beans, drained

Salt and pepper, to taste


Preheat oven to 375°

On the stove, in a heavy, oven safe cooking pot add olive oil and butter, heat over medium-high heat. Add chicken thigh chunks stir and cook until meat is browned on all sides.  Add potatoes, carrots, celery, onion, garlic, soup, chicken stock and diced tomatoes.  Stir ingredients and mix well. This should have a ‘soupy’ appearance at the beginning so add more chicken stock if it’s too thick.  Heat the stew mixture until it begins to bubble.  Cover and transfer to a 375° oven and let it cook for an hour; stirring occasionally.

Uncover the stew and add peas and pinto beans, stir well and let it bake, uncovered, for another 45-60 minutes until the stew thickens and the liquid has reduced. Stir, add salt and pepper to taste and serve with crusty toasted garlic bread or buttery biscuits.  Enjoy!

What kind of stews or soups do YOU enjoy? Comment below!

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Rachel Specht contributed to this post

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