Portions:
6
Serving
Size:
1 cup
- Diet
Types:
- Diabetes
- Dialysis
- Higher Potassium
Ingredients
- 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
Preparation
- 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.
Helpful hints
- 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.
Submitted by: DaVita dietitian Robin from Virginia
Nutrients per serving
Calories 172
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
Added Sugar 1 g
Kidney and kidney diabetic food choices
-
3 meat
-
2 vegetable, medium potassium
Carbohydrate choices
1
Download Free Kidney-Friendly Cookbooks
Get instant access to recipes and kidney diet tips from DaVita dietitians.
GET MY FREE COOKBOOKS1,000,000+ Downloads So Far!
Kidney Diet Tips Blog
Recipes, tips and news for people on a kidney diet.
Save a Recipe
Sign In
Don't have an account?
Join the myDaVita community for access to free dining out guides, cookbooks and more!
Register For FreeDownload
Cookbooks
Access free kidney-friendly cookbooks from DaVita dietitians.
1,000,000+ Enjoyed So Far!
Eating Out
Guides
See kidney-friendly food and drink choices to consider when eating out at your favorite restaurants. Choose from 12 cuisine types.
Save a Recipe
Sign In
Don't have an account?
Join the myDaVita community for access to free dining out guides, cookbooks and more!
Register For FreeReview a Recipe
Sign In
Write a Comment
Already have a myDaVita account? Sign in or register
Comments()