Shortcut Chicken Stew
A guest post from our customer Sara Ann:
Do you have a little bit of leftover homemade tomato sauce from those beautiful tomatoes that have been coming our way from Space Girl Organics? Here’s how you can use it!
In a medium-sized pot, combine:
2- 2 1/2 pounds chicken pieces (I prefer de-skinned thighs)
Tomato sauce, plus water to make 12 ounces of total liquid
One bunch of carrots, scrubbed and chopped
One large sweet onion, chopped
Three stalks celery, chopped
1 teaspoon chopped garlic
1 teaspoon cane sugar (if your sauce is acidic)
Simmer for about an hour on the stove. That’s it. You can also do this in the crock pot until thoroughly cooked and the veggies are tender (in my crock pot that is low for 6-7 hours or high for 2-3 hours). It will serve 4 for dinner, over rice or pasta.
In my picture, I’ve cooked the rice in chicken stock (can also cook the rice with the skin you’ve removed from the chicken), and added about a quarter tablespoon each of paprika and turmeric to the rice, along with a half teaspoon of dried parsley. Once the stew is made, you can combine a serving of leftover stew with uncooked rice (use 3/4 the amount of water that is called for with the rice), and simmer it in a small saucepan on the stove until the rice is done.
Sara Ann Conkling has written for several major newspapers, including the Philadelphia City Paper, the Burlington (Vermont) Free Press, and the Orlando Sentinel. Locally, she has edited a few smaller publications, and a couple of books. She currently writes press releases and website content for businesses, non-profit organizations, and artists who care how their stories get told. She is very excited to be writing for Space Girl Organics.