Low-Cholesterol Tomato Chicken Stew

This slow-cooked, tomato-based chicken breast stew is full of hearty vegetables, but low in cholesterol.

• Preparation Time: 30 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 30 mins
• Calories: 301 Calories

Ingredients

• 1 cup tomato juice
• ¼ cup chopped fresh parsley
• 1 (8 ounce) can tomato sauce
• 1 bay leaf
• salt and ground black pepper to taste
• 1 stalk celery, chopped
• 1 cube chicken bouillon
• 1 ½ tablespoons minced garlic
• 6 whole cloves
• 12 peppercorns
• 3 cups water, or more as needed
• 2 tablespoons olive oil, or to taste
• 1 (14.5 ounce) can petite diced tomatoes
• 4 skinless, boneless chicken breasts, cut into bite-sized pieces
• 4 onions, diced
• 5 potatoes, cut into bite-sized pieces
• 4 cups chopped green beans
• 1 (12 ounce) bag frozen cubed rutabaga

Recipe Instructions

Step 1

Heat olive oil in a large stew pot over medium heat. Cook and stir chicken until browned on the outside, about 5 minutes.

Step 2

Add potatoes, onions, green beans, water, tomatoes, rutabaga, tomato sauce, tomato juice, celery, parsley, garlic, bouillon, peppercorns, cloves and bay leaf. Cook over low heat until vegetables are soft, about 4 hours. Check level of liquid and add water as needed.

Step 3

Season with salt and pepper. Discard peppercorns, cloves, and bay leaf before serving.