Chicken Thigh Stew

by | Nov 10, 2015 | Soup

This soup is soul food. So tasty, you will want to make sure you have leftovers. I serve with stew on or over pressure cooked yukon potatoes.

Chicken Thigh Stew
Author: Chef Brad
Ingredients
  • 10 skinless chicken thighs
  • 3 stalks celery, chopped
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 large carrots, chopped
  • 3 tablespoons olive oil
  • Fresh rosemary, parsley, and marjoram, chopped
  • 1 large can roasted tomatoes
  • 6 cups water
  • 1/2 cup cooking wine
  • 1/2 cup brown rice
  • Salt and pepper to taste
  • Ultra gel for thickening
Instructions
  1. In pressure cooker, saute onions, garlic, celery, and carrots in 3 tablespoons olive oil.
  2. Add cooking wine and saute for 3 minutes.
  3. Add remaining ingredients and place lid on pressure cooker and cook for 12 minutes.
  4. Remove lid and thicken with Ulta gel or corn starch.
  5. Salt and pepper to taste.
  6. Serve over cooked potatoes.