Buffalo Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Baked Chicken Breast, skinless (4 breasts)*Frank's Redhot Buffalo Sauce, 5 oz (1 small bottle)Onions, raw, .25 cup, chopped Water, tap, 1 cup *kitchen basic brand chicken stock, 64 oz (2 containers)Wild Rice, 3 cup (or a whole grain medly)Celery, raw, 1 cup, diced Pepper, red or cayenne, 1 tsp (optional)Cumin, 1 tsp
Cook and shred Chicken breasts.
In a large stock pot add chicken stock, water, wild rice (or other whole grain), buffalo sauce (more or less to taste,) onion (finely chopped,) celery (diced,) cumin (ground cumin works great too) and cayenne (optional.)
Cook on medium-high heat until small boil then turn down to medium low heat and put the lid on. stir every 10-15 mins.
Cook until onions and celery are cooked through, or to preferred thickness. The longer it cooks, the thicker and yummier it gets!
Serving Size: makes appox 12-15 servings
Number of Servings: 12
Recipe submitted by SparkPeople user BRITNI_GRAHAM.
In a large stock pot add chicken stock, water, wild rice (or other whole grain), buffalo sauce (more or less to taste,) onion (finely chopped,) celery (diced,) cumin (ground cumin works great too) and cayenne (optional.)
Cook on medium-high heat until small boil then turn down to medium low heat and put the lid on. stir every 10-15 mins.
Cook until onions and celery are cooked through, or to preferred thickness. The longer it cooks, the thicker and yummier it gets!
Serving Size: makes appox 12-15 servings
Number of Servings: 12
Recipe submitted by SparkPeople user BRITNI_GRAHAM.
Nutritional Info Amount Per Serving
- Calories: 113.7
- Total Fat: 1.9 g
- Cholesterol: 30.7 mg
- Sodium: 515.1 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.0 g
- Protein: 14.6 g
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