A cool evening calls for a warm, hearty meal. This winter, heat your soul with a hot bowl of stew made with chicken bone broth, veggies and a blend of flavorful organic spices, including coriander, oregano and cilantro. As a better-for-you alternative to flour or milk, this recipe uses arrowroot powder to thicken the broth. For a real treat, make a batch of homestyle chive biscuits, place one in each bowl and pour stew on top for an open-faced pot pie!
1 lb. diced chicken breast
1 Tbsp. olive oil
2 cups chicken bone broth
1 cup diced vegetables such as carrots, onion and celery
2 Tbsp. Simply Organic Vegetable Grilling Seasons
3 Tbsp. arrowroot powder
3 Tbsp. cool water
- In large saucepan on medium-high heat, sauté chicken in olive oil for about 5 minutes, until browned.
- Add bone broth and diced vegetables. Bring to boil, then reduce to simmer.
- Add Grilling Seasons and simmer 15 to 20 minutes, until chicken is cooked and vegetables are tender.
- In small dish, combine arrowroot and water, stirring to dissolve powder. Whisk mixture into stew, stirring 1/2 to 1 minute, until thickened. Ladle into bowls and serve over biscuits if desired.