Chicken Beer Stew and Squash Chips
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1.5 tbsp Olive Oil 2 cup Bell peppers (Green, Red, Yellow, Orange) 1.25 cup, chopped Onions, raw 4 tsp Garlic 2 tsp Ginger Root 3 tsp Thyme, fresh 2.5 cup, pieces or slices Mushrooms, fresh 0.5 tsp Paprika 2 tsp Pepper, white 1 tsp Sage, ground 2 tsp Salt 2 tbsp Cilantro, dried 16 oz beer ale NEWCASTLE nut brown - 12.2oz (by !RENEE) 16 ounces Chicken Breast (cooked), no skin, roasted 16 oz Kirkland Chicken Stock 2 cup Squash - Yellow and Zucchini 0.5 tbsp Parmesan Cheese, grated
Directions
Thinly slice squash and set aside with olive oil and parmesan cheese. Cut the rest of the ingredients into stew sized pieces. Sear ingredients until translucent, except for chicken, squash, olive oil, parmesan cheese, chicken stock, and beer. Add beer to the seared ingredients and simmer to reduce, about 15 to 20 minutes. Add chicken breast and chicken stock to mix and pressure cook for 20 minutes. Brush squash slices with olive oil and lightly fry, then sprinkle parmesan cheese and brown.

Serving Size: 1 cup

Number of Servings: 8

Recipe submitted by SparkPeople user IREILAND7.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 153.2
  • Total Fat: 4.9 g
  • Cholesterol: 35.4 mg
  • Sodium: 734.1 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 15.5 g

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