By ,
Published December 16, 2016
2 tablespoons annatto oil<br> 2 celery stalks, chopped<br> 1 carrot, peeled, chopped<br> 1 small onion, chopped<br> 1 tablespoon sofrito<br> Salt and black pepper to taste<br> 1-14.5 oz. can chopped tomatoes<br> 4 cups low-sodium chicken stock<br> ½ cup fresh basil leaves, torn into pieces<br> 1 tablespoon tomato paste<br> 1 bay leaf<br> ½ teaspoon dried thyme leaves<br> 2 chicken breasts<br> 1-15 oz. can red kidney beans, rinsed
<b>Step 1:</b> Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes.
<b>Step 2:</b> Mix in the sofrito and season with salt and pepper, to taste.
<b>Step 3:</b> Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf and thyme.
<b>Step 4:</b> Add the chicken breasts and simmer uncovered at medium-low heat until the chicken is almost cooked through, about 25 minutes.
<b>Step 5:</b> Transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the beans to the pot and simmer for about 10 minutes or to desired consistency.
<b>Step 6:</b> Using two forks, shred the chicken and return to the pot. Bring the stew to a simmer. Season with salt and pepper, to taste.
<b>Step 7:</b> Ladle and serve.
<b>Alternate version:</b> For a heartier stew, add a cup of brown rice and simmer for another 30-40 minutes.
<b>Annatto Oil:</b> To make the oil, heat ½ cup of olive oil over medium heat and add ¼ cup of annatto seeds (found in the international aisle of your supermarket). Heat until the seeds begin to sizzle and the oil turns a bright orange, about 5 minutes. Strain the oil and refrigerate for up to 5 days.
<b>Sofrito:</b> To make sofrito, using a food processor or blender, combine 2 chopped green peppers, 1 chopped sweet red pepper (seeds removed on both), 2 large tomatoes , 2 chopped medium onions, 1 head of garlic, 1 bunch cilantro leaves, ½ bunch parsley leaves. Refrigerate and use as needed or freeze in portions.
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