It’s winter time and there is nothing better than a hearty stew to warm you up from inside out. This Gluten Free Dairy Free Chicken Stew is just the meal to do that. My boys love it in the winter months because it warms you up. This has become one of my favorite meals for several reasons. It has meat, vegetables, and beans. You couldn’t ask for a healthier or more filling meal. Chicken stew is also a great meal for people on weight watchers because the points are low and it is very filling.
CHICKEN STEW INGREDIENTS
- 4 chicken thighs with bone in and skin
- 1 can of crushed tomatoes
- 5 cups of gluten free chicken broth
- 2 stalks celery
- 1/2 cup of baby carrots chopped
- 1 zucchini peeled and cubed
- 1 small sweet onion
- 2 cloves garlic chopped
- 1 can black beans
- salt
- pepper
Now let’s make some Gluten Free Dairy Free Chicken Stew. You will need a 6 quart pot to cook the stew in. Heat 2 tablespoons of olive oil over a medium heat. First, add the carrots, celery, onion, and garlic. Saute the vegetables until the onions are translucent. This will take about 5 minutes. Season the vegetable with salt and pepper to taste. Next, add the can of crushed tomatoes, tomato paste, chicken broth, and basil. Add the chicken thighs and submerge them until they are covered in the juice.
Bring the Chicken Stew to a boil and then lower the heat to a simmer. Leave pot uncovered and let it cook for about 30 minutes. Take the chicken thighs out and let them cool. Once the chicken is cool discard the skin and bone, then shred the chicken and put it back into the pot. Add the black beans to the pot and simmer until the liquid has reduced into a stew consistency about another 10 minutes.
Chicken Stew is not complete without bread and butter. Put the stew into serving bowls and add some bread for dipping!
Weight Watchers Points – 7 points (if made with skin on chicken thighs)