1 chicken breast, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
2 onions, chopped
1 large carrot, chopped
One 28-ounce can crushed tomatoes
2 Cups chicken stock
1 large rutabaga, peeled and diced finely
1 Cup chopped cilantro
Heat the oil in a large pot over high heat until it shimmers. Add the chicken and brown, about 6-7 minutes. Season with salt and pepper, to taste.
Remove the chicken to a bowl and add the onions and carrot. Season again. Reduce the heat to medium-high and cook until brown around the edges, about 8 minutes.
Add the tomatoes and stock and simmer for 12 minutes. Add the rutabaga and simmer until crisp tender, about 25-30 minutes. Season with salt and pepper, to taste.
Add the chicken back to the pot to warm through, about 3-4 minutes, and stir in the cilantro just before serving.
From: thedaily meal.com
Share to Print