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Arizona Turkey Stew

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 5 medium carrots -- cut into 8 small red potatoes -- cut into 1/2" thick slices

  3. 1 1/2 cups frozen peas

  4. 1 large onion -- cut into 1/2" piece

  5. 8 ounces sliced fresh mushrooms

  6. 3 tablespoons olive oil or Canola oil

  7. 1 package Lawry's chili spice

  8. 1 pound chicken thighs without skin -- boneless

  9. 2 cups beef broth

  10. 2 teaspoons garlic powder

  11. 1 can tomato sauce -- (8 ounces)

  12. 3 tablespoons all-purpose flour

Instructions Jump to Ingredients ↑

  1. In Dutch oven, sautâ carrots and onion in oil until tender. Stir in turkey strips and garlic powder; cook 3 minutes or until turkey is brown. Stir in flour. Stir in remaining ingredients. Bring mixture to a boil; reduce heat. Cover; simmer 40-45 minutes until potatoes are tender. Let stand 5 minutes before serving.

  2. Perfect served with a crisp green salad.

  3. Oven Directions:

  4. In large skillet, sautâ carrots and onion in oil until tender. Stir in turkey strips and garlic powder; cook 3 minutes or until turkey is just browned. Stir in flour. Pour mixture into 3-quart casserole dish. Stir in remaining ingredients. Bake covered in 450(F. oven 40-45 minutes or until potatoes are tender. Let stand 5 minutes before serving.

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