Chicken and Rutabaga Stew

Chicken and Rutabaga Stew
Staff Writer
Chicken and Rutabaga Stew
Will Budiaman
Chicken and Rutabaga Stew

Rutabaga is a root vegetable that most people probably don't cook on a regular basis. I know this was my first time using the vegetable, which to me, looked like an overgrown turnip with brown skin. Not beautiful, I know, but I was curious to find out if it tasted better than it looked.

It turned out to be an interesting departure from the stew standard — the potato. It's relatively mild in flavor and I left it a little bit of crunch to give the stew texture. All in all, I think it's a vegetable I'd like to try again — and the fact that it's dirt cheap is a plus, too.

6
Servings
177
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  vegetable oil
  • chicken breast, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • onions, chopped
  • large carrot, chopped
  • One 28-ounce can crushed tomatoes
  • 2  Cups  chicken stock
  • large rutabaga, peeled and diced finely
  • 1  Cup  chopped cilantro

Directions

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.

Nutritional Facts

Total Fat
5g
7%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
19mg
6%
Carbohydrate, by difference
22g
17%
Protein
11g
24%
Vitamin B-12
1µg
42%
Calcium, Ca
3mg
0%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
2mg
14%
Phosphorus, P
60mg
9%
Selenium, Se
7µg
13%
Sodium, Na
1080mg
72%
Water
57g
2%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.