Chicken Potato Turmeric Stew

Mar 25

Written By Judy Doherty, MPS, PCII

Chicken Turmeric Stew

Yield 4

Author Judy Doherty

Prep time

5 Min

Cook time

25 Min

Total time

30 Min

This warm stew is golden with an earthy, rich flavor from the turmeric. It is hearty and filling while being easy to make.

Ingredients

1 tsp olive oil
1 onion, peeled and diced
2 carrots, rinsed and diced
1 tsp minced garlic
1/2 cup diced peppers
4 cups low-sodium vegetable broth (or chicken broth)
2 boneless skinless chicken thighs, diced
2 cups diced potatoes
2 tsp Italian seasoning (salt-free)
2 tsp ground turmeric
1 pinch red pepper flakes or Aleppo pepper flakes
1/4 cup chopped fresh parsley

Instructions

Heat a large Dutch oven over medium heat. Add the oil and saute the onions, carrots, peppers, and garlic for a few minutes.
Add the broth, chicken, potatoes and all seasonings except the parsley.
Bring to a boil, cover, and lower the heat to a simmer.
Cook for 25 minutes or until the chicken is done and the potatoes are tender.
Top with chopped parsley and serve hot.
You can freeze leftovers in portion sized containers for future use.

Nutrition Facts

Calories

209

Fat

4 g

Sat. Fat

1 g

Carbs

30 g

Fiber

6 g

Net carbs

24 g

Sugar

5 g

Protein

15 g

Sodium

83 mg

Cholesterol

54 mg

Did you make this recipe?

Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.