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Don’t know what to make with leftover chicken? Here’s a great dish that’ll comfort everyone!

Prep time: 20 – 25 minutes
Serves: 3 to 4

Ingredients:
3 to 4 tablespoons olive oil
3 to 4 cups shredded, precooked chicken
2/3 cup chopped red bell peppers (1/2-inch pieces)
2/3 cup chopped white or brown onion (1/2-inch pieces)
1 to 1-1/2 cups chicken or vegetable broth
salt and ground black pepper, to taste
1 cup cherry tomatoes, whole

Directions:
1. In a 12-inch nonstick skillet, heat the oil.

2. When oil is hot but does not smoke, stir in the shredded chicken.

3. Stir-fry chicken on medium-high heat until it has warmed through and begins to brown.

4. Add bell peppers and onion; stir-fry for 2 to 3 minutes or until onion is translucent.

5. When onion is translucent, stir in 1/2 cup of the broth.

6. Cook on medium heat for 2 minutes.

7. When broth has reduced, add another 1/2 cup of the both and cook 2 to 4  more minutes.

8. After 2 to 4 minutes, if chicken is too dry, add remaining 1/2 cup broth and reduce over medium heat.

9. Stir in the salt and pepper, to taste.

10. Add the cherry tomatoes; stir and cook over medium heat, covered, for 3 to 5 minutes.

11. When cherry tomatoes have wilted, transfer the chicken stew to a serving dish.

12. Garnish with fresh parsley and serve immediately.
Text & Photograph ©2021 Nancy DeLucia Real