See Also: Bread Bowl Chicken Stew(recipes)
Chunky Chicken Stew(recipes)
Chinese Chicken Stew(recipes)
Mexicali Chicken Stew(recipes)
Chicken and Dumplings Stew(recipes)
Greek-Style Chicken Stew(recipes)
Chicken and Chile Pepper Stew(recipes)
Chicken stew with artichokes and lemon(recipes)
Chicken Stew with Herb Dumplings(recipes)
Sweet potato and chicken stew with coriander and lime paste(recipes)

Bread Bowl Chicken Stew (recipes)


Bread Bowl Chicken Stew

Yield: Makes 4 servings



Ingredients:



2medium Yukon Gold potatoes, peeled and diced (about 11/2 cups)

1cup diced carrots

3/4teaspoon salt, divided

4(5-inch) round sourdough or Italian bread loaves

Nonstick cooking spray

2tablespoons margarine or butter

12ounces boneless skinless chicken breasts, cut into bite-size pieces

2tablespoons all-purpose flour

1/4teaspoon black pepper

1/8teaspoon dried thyme leaves

1/8teaspoon paprika

1cup chicken broth

1cup frozen peas, thawed

1large green onon, minced









Preparation:





1.Preheat oven to 400°F. Place potatoes, carrots and 1/2 teaspoon salt in medium saucepan. Cover ingredients with water. Bring to a boil; cook about 15 minutes over medium heat or until vegetables are tender. Drain and set aside.2.Cut off top third of each bread loaf. Pull out soft insides; reserve for another use. Spray inside of loaves with cooking spray. Place bread on baking sheet. Bake 10 minutes; set aside.3.Melt butter in large saucepan over medium heat. Add chicken; brown 5 minutes, stirring occasionally. Add flour, remaining 1/4 teaspoon salt, pepper, thyme and paprika. Cook and stir 1 to 2 minutes. Gradually stir in chicken broth; cook and stir until mixture thickens. Stir in potato mixture. Add peas and green onion. Simmer 5 minutes. Spoon into hollowed bread "bowl."