Chicken Stew Makes Perfect Halloween Cuisine
Posted on October 3, 2013
In lots of households Halloween dinner is some form of pizza. It’s fast, it’s simple, but let’s face it, it’s hardly healthier than that sack full of candy you’re doling out to the neighborhood kids. Of course, whether you’re racing back and forth to answer the door or heading out with little ones in costume, the grab and go appeal of a slice or two is hard to resist. That is, unless you have a steaming pot of chicken stew perfuming the house.
Make a batch of chicken stew earlier in the day, the night before, or maybe even the weekend before and all you have to do is heat and serve as the night unfolds. A much healthier alternative than the typical slice, it’s still quick and easy for everyone to eat. In fact, if you have a thermos to fill, you can even take it on the road!
Chicken and Wild Rice Stew
1 Tbsp. olive oil
1-1/2 lbs. boneless, skinless FreeBird chicken thigh, chopped
1 large onion, diced
1 bulb fennel, diced
4 cups shredded cabbage
4 carrots, peeled and chopped
1 cup chopped mushrooms
4 springs thyme
1 cup wild rice
8 cups low sodium chicken broth
salt and pepper to taste
Heat olive oil in a medium sized pot over medium-high heat. Add chicken and cook until browned on one side. Stir in onions and fennel and continue cooking for 4-5 minutes. Mix in cabbage, carrots, mushrooms and thyme and allow to cook for another minute or two. Pour in rice and chicken broth and bring to a boil. Turn down to simmer and cook for 45 minutes until rice is tender. Season to taste with salt and pepper and remove thyme springs before serving. Serves 6-8.