- Higher Potassium
- 2 celery stalks
- 1 medium onion
- 1 medium red bell pepper
- 1 pound boneless, skinless chicken breasts
- 2 slices bacon
- 1 tablespoon all-purpose flour
- 1/4 teaspoon cayenne pepper
- 8 ounces canned diced tomatoes
- 1 cup low-sodium chicken broth
- 1 cup frozen mixed vegetables
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 bay leaf
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon hot pepper sauce
- Slice celery into 1/2–inch pieces. Chop onion and bell pepper. Cut chicken into bite-sized chunks.
- Cook the bacon in a large saucepan over medium heat until crispy. Remove from pan and place bacon on paper towel to drain.
- Mix the flour and cayenne pepper in a medium bowl. Add the raw chicken chunks and toss to coat.
- Heat the saucepan over medium heat, add the chicken and cook in reserved bacon fat. Stir occasionally until lightly browned, about 4 to 6 minutes. Remove chicken and set aside.
- Add celery, onion and bell pepper to the saucepan. Cook and stir until the vegetables begin to get soft, about 4 to 5 minutes.
- Add tomatoes (do not drain) and chicken broth and stir. Scrape in any brown bits of flour that may have stuck to the bottom of the pan.
- Add in cooked chicken, mixed vegetables, vinegar, sugar, bay leaf, Worcestershire sauce and hot pepper sauce. Crumble in the bacon. Stir to mix well.
- Bring the stew to a boil, then reduce heat to simmer and partially cover. Simmer until the stew has thickened, and the vegetables are tender, 20 to 25 minutes.
- Remove bay leaf and serve.
- Look for mixed vegetables with corn, carrots, peas and green beans.
- Adjust cayenne pepper and hot sauce to taste.
- Brunswick stew is a tomato-based stew that includes local vegetables and chicken. Originally it was made with small game meat such as squirrel or rabbit instead of chicken.
- If the stew is not thick enough, add another tablespoon of flour and/or cook for an additional 10-15 minutes.
Nutrients per serving
Protein 22 g
Carbohydrates 12 g
Fat 4 g
Cholesterol 60 mg
Sodium 255 mg
Potassium 584 mg
Phosphorus 233 mg
Calcium 39 mg
Fiber 3 g
Renal and renal diabetic food choices
2 vegetable, medium potassium
Submitted by: DaVita dietitian Robin from Virginia
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