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

  1. Slice celery into 1/2–inch pieces. Chop onion and bell pepper. Cut chicken into bite-sized chunks.
  2. Cook the bacon in a large saucepan over medium heat until crispy. Remove from pan and place bacon on paper towel to drain.
  3. Mix the flour and cayenne pepper in a medium bowl. Add the raw chicken chunks and toss to coat.
  4. 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.
  5. Add celery, onion and bell pepper to the saucepan. Cook and stir until the vegetables begin to get soft, about 4 to 5 minutes.
  6. 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.
  7. Add in cooked chicken, mixed vegetables, vinegar, sugar, bay leaf, Worcestershire sauce and hot pepper sauce. Crumble in the bacon. Stir to mix well.
  8. 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.
  9. 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.

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

Renal and renal diabetic food choices

  • 3 meat
  • 2 vegetable, medium potassium

Carbohydrate choices

1

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