Chicken Vegetable Stew

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 7

Ingredients:

1 tablespoon olive oil

4 chicken thighs (about 1 pound), skinned

2 chicken breast halves (1 pound), skinned

4 cups (1-inch) cubed red potato (about 1 1/4 pounds)

3 cups (1-inch-thick) slices carrot (about 1 pound)

1 1/2 cups (1-inch) pieces onion

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

3/4 teaspoon black pepper

3/4 teaspoon salt

4 (14-ounce) cans fat-free, less-sodium chicken broth

1/4 cup all-purpose flour

3/4 cup water

1 (16-ounce) package frozen green peas

Directions:

1. Heat the oil in a large Dutch oven over medium-high heat. Add chicken to pan; cook 5 minutes, browning on all sides. Add potato and next 6 ingredients (through salt); stir well. Add broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and water, stirring with a whisk until smooth. Add flour mixture and peas to pan. Bring to a boil; cook 5 minutes. Remove chicken from pan; cool slightly. Remove chicken from bones; discard bones. Return chicken to pan; stir to combine.

By RecipeOfHealth.com