Make-Ahead Chicken Stew
Time & Servings
1 hour 30 minutes ready time =
30 minutes preparation +
1 hour cooking
2 Tbsp. (30 mL) vegetable oil0Kirkland Extra Virgin Olive Oil 2L$27.86 • Ea
1 lb. (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces0Kirkland Signature Chicken Thighs Boneless Skinless ~2.4KG$35.31 • Ea
1 small onion, chopped0Yellow Onions ~ 10LB$9.75 • Ea
1 Tbsp. all-purpose flour0Sunblest Almond Flour Gluten Free 1.36KG$23.17 • Ea
1 can (540 mL) diced tomatoes, undrained0Terra Dolce Organic Diced Tomatoes (8PK) 6.4L$19.26 • Ea
3/4 cup water
2 cups baby carrots0Sweet Baby Carrots ~ 1.5LB$6.70 • Ea
2 Knorr® Chicken Bouillon Cubes
- Heat oil in large skillet over medium-high heat and brown chicken. Stir in flour and cook 1 minute. Stir in remaining ingredients and bring to boil. Reduce heat to low and simmer until chicken is thoroughly cooked, about 15 minutes. Allow to cool, then turn into 13 x 9-inch casserole dish. Cover tightly with heavy-duty aluminum foil and freeze.
- To bake, preheat oven to 375° F (190° C). Remove casserole from freezer and bake covered 45 minutes. Remove foil, stir and bake an additional 15 minutes or until bubbling. Serve, if desired, over hot cooked noodles or mashed potatoes.