Chicken Stew August 24, 2016 By Jump to recipe Chicken Stew (GF) August 24, 2016 by EIR Category Recipes Chicken Stew Persons 4 Serving Size 1 1/4 cup servings Ingredients 1 lb. chicken breast, skinless, boneless 1 1/2 tsp Worcestershire 1/2 cup potatoes, skin on, raw, diced 4 oz. carrots, baby, raw 1 1/2 tsp cloves, whole 1/2 cup green peas 1 tsp black pepper, ground 1 tbsp. all purpose flour, gluten free 1 1/2 tsp extra virgin olive oil, 100% cold pressed, unrefined 1/2 small onion, raw 1/2 tsp ginger root, raw 1 whole tomato Instructions Cut chicken breasts into 1-inch cubes and set aside. In a deep skillet or dutch oven, heat oil over medium-high heat. Sauté onion, grated ginger root, and minced garlic until onion is soft, about 3 minutes. Add flour and cook for 1 minute, stirring to prevent sticking. Stir in tomatoes and cook for 2 minutes. Tie peppercorns, cloves, and cinnamon in a piece of cheesecloth. Add cheesecloth package, chicken, 2 cups of water, and Worcestershire sauce to onion mixture and stir. Reduce heat and simmer, covered, for 20 minutes. Add potatoes, carrots, and peas. Simmer, covered, until cooked, 20 to 25 minutes. Remove cheesecloth package. Portions can be doubled and frozen. Tags chicken soup recipes, chicken stew, Eating in the Real, Eating in the Real with Renee, gluten free recipes. main entrees, soup recipes © 2023 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.