Apple Cider Chicken Stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 253.1
- Total Fat: 5.6 g
- Cholesterol: 22.7 mg
- Sodium: 68.8 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 5.5 g
- Protein: 11.0 g
View full nutritional breakdown of Apple Cider Chicken Stew calories by ingredient
Introduction
I found a version of this recipe on the web and made some alterations to it. It tastes GREAT! Perfect for the fall weather! I found a version of this recipe on the web and made some alterations to it. It tastes GREAT! Perfect for the fall weather!Number of Servings: 6
Ingredients
-
¼ Cup Brown Sugar
4 Tbsp Cinnamon
1 Potato Chopped
1 Carrot Chopped
½ 14 oz. Can Whole Tomatoes
¼ Cup Flour
½ ts Black Pepper
2 ts olive oil
1 ½ Boneless Skinless Chicken
¾ Onion Chopped
1 Cup Apple Cider
2 Apples Chopped
2 ts Dried Basil
1 ts Grated Orange Zest
Directions
Gather all needed supplies and thaw chicken while chopping vegetables and fruit if needed. Peel and chop potato and carrot. Place both in pot filled with just enough water to cover vegetables. Add 1 tsp cinnamon to water. Place on medium heat until boiling and allow to boil for five minutes. Now, cut your apples in quarters and peel. Chop and place into deep cooking pot. Chop onion and tomatoes and place with apples. After five minutes, take potatoes and carrots off of the heat, and drain. Add into pot with apples, onion, and tomatoes. Set aside.
Combine the flour, pepper and 1 tbsp cinnamon in a Ziploc baggie sandwich size. Chop chicken into bite-sized pieces. Shake chicken a few pieces at a time in the flour until lightly coated and set on a plate. In a heavy, non-stick skillet, heat oil on Medium heat. Add chicken and brown until the flesh turns white on all sides. Remove to plate. Place deep pot over medium heat and bring to a simmer. Then, add chicken, basil, and orange zest and simmer, covered, for 20 minutes.
Makes: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user GODSGIRL930.
Combine the flour, pepper and 1 tbsp cinnamon in a Ziploc baggie sandwich size. Chop chicken into bite-sized pieces. Shake chicken a few pieces at a time in the flour until lightly coated and set on a plate. In a heavy, non-stick skillet, heat oil on Medium heat. Add chicken and brown until the flesh turns white on all sides. Remove to plate. Place deep pot over medium heat and bring to a simmer. Then, add chicken, basil, and orange zest and simmer, covered, for 20 minutes.
Makes: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user GODSGIRL930.