Chicken and Sausage Stew

Submitted by Barbie C.

keyingredient.com

• 
  Calories: 323; Fat: 9.2g; Protein: 18.7g; Carbs: 51.8g; Fiber: 2.4g; Cholesterol: 67mg; Iron: 2.6mg; Sodium: 677mg; Calcium: 67mgYield: 6.00 servings
• Cook time: 70 minutes

• Serving size: 1 cup stew and 1/2 cup rice

Ingredients

• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• ¼ teaspoon dried thyme
• 4 ounces diced chicken andouille sausage
• 4 garlic cloves, minced
• ¼ teaspoon ground red pepper
• 12 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
• 1½ cups lower-sodium marinara sauce
• 1½ cups fat-free, lower-sodium chicken broth
• ½ cup chopped green onions
• 3 cups hot cooked white rice

Directions

1. Heat flour and oil in a Dutch oven over medium-low heat; cook for 5 minutes or until lightly browned, stirring frequently with a whisk. Add onion, bell pepper, celery, thyme, sausage, and garlic; increase heat to medium-high, and cook for 5 minutes, stirring mixture frequently. Add ground red pepper and chicken; cook for 1 minute. Stir in marinara sauce and chicken broth; bring to a boil, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until chicken is tender. Remove from heat; stir in green onions. Serve over rice.