Moroccan Chicken Stew with Pearl Onions

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Moroccan Chicken Stew with Pearl Onions

Moroccan Stew with Chicken and Pearl Onions

Published on March 9, 2020

  • 1 ½ tablespoons olive oil

  • 2 stalks celery, diced

  • ½ cup chopped onion

  • ½ cup chopped green bell pepper

  • 1 clove garlic, chopped

  • 2 (14 ounce) cans vegetable broth

  • 1 (14.5 ounce) can stewed tomatoes

  • 2 carrots, chopped

  • 4 potatoes, diced

  • 12 pearl onions

  • ½ teaspoon dried thyme leaves

  • salt and ground black pepper to taste

  • 2 cooked chicken breasts, diced

  • ¾ teaspoon red pepper flakes, or more to taste

  • 2 tablespoons red wine vinegar

  1. Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.

  2. Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.

  3. Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.

Nutrition Facts (per serving)

243Calories6g Fat39g Carbs11g Protein
Nutrition FactsServings Per Recipe6Calories243% Daily Value *Total Fat6g7%Saturated Fat1g5%Cholesterol16mg5%Sodium470mg20%Total Carbohydrate39g14%Dietary Fiber6g21%Total Sugars8gProtein11gVitamin C47mg235%Calcium78mg6%Iron3mg16%Potassium944mg20%

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