This is Not Your Typical Chicken Vegetable Stew |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 16 |
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Ready for a change? This stew is full of protein with lentils, split peas, beans and chicken. If you are wanting something unique and colorful without sacrificing flavor, this is it. Hearty, simple and plain good. Ingredients:
1 cup french lentils |
1 cup yellow split peas |
1 cup mung beans |
1 cup black-eyed peas |
4 cups chicken broth |
8 cups water |
2 lbs carrots, sliced 1-inch thick |
2 1/2 lbs red potatoes, halved and then cut into eighths |
1 onion, roughly chopped |
2 green bell peppers, chopped |
4 stalks celery, sliced 1-inch thick |
1/2 cup olive oil |
1 tablespoon sea salt |
2 tablespoons salt free herb and spice seasoning mix |
1 tablespoon chili powder |
8 boneless skinless chicken thighs |
4 garlic cloves, minced |
1 teaspoon sea salt |
Directions:
1. Preheat oven to 325.
2. Add lentils, peas, beans, broth and water to roasting pan. Stir.
3. Mix vegetables together in a large bowl. Pour on top of the legumes, being careful that they stay below the surface.
4. Sprinkle the salt and seasonings over the top. Drizzle with the olive oil and cover.
5. Put in oven for 3 hours. Stir. Put back in oven for an hour or so until grains and veggies are cooked through.
6. Meanwhile, cut chicken into bite size pieces and season with Garlic & Salt. Cook on med/high heat till done.
7. Serve stew in shallow bowls with chicken on top.
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