Rotisserie Chicken & Veggie Stew |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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This stew is my own creation and absolutely fabulous w/honey cornbread or potato rolls. It's easy and inexpensive. Go to your local deli, grab an already cooked whole rotisserie chicken, some veggies, brown rice & broth and call it a night! This stew can also be made in the crockpot! Ingredients:
1 chicken, whole deli rotisserie |
1 medium yellow onion, chopped |
2 medium russet potatoes, peeled and cubed |
8 ounces baby carrots, peeled |
2 stalks celery, diced |
2 roma tomatoes, diced |
1/2 cup brown rice |
15 ounces white beans |
42 ounces chicken broth |
4 dried bay leaves, crushed |
1 teaspoon thyme |
1 teaspoon basil |
1 1/2 teaspoons salt |
1 teaspoon pepper |
Directions:
1. separate chicken from the bone, disarding the skin and bones, retaining only the white meat. add remaining ingredients and bring to a boil. simmer for 2 hrs, or crockpot it. add cornstarch and water for thickening as needed.
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