Chicken and Rutabaga Stew

Staff Writer
Chicken and Rutabaga Stew
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
235
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons vegetable oil
  • 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

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.

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.

Nutritional Facts

Total Fat
9g
14%
Sugar
15g
N/A
Saturated Fat
1g
7%
Cholesterol
21mg
7%
Protein
12g
25%
Carbs
30g
10%
Vitamin A
132µg
15%
Vitamin B6
0.6mg
30.2%
Vitamin C
49mg
82%
Vitamin D
0.1µg
N/A
Vitamin E
3mg
17%
Vitamin K
20µg
25%
Calcium
127mg
13%
Fiber
7g
28%
Folate (food)
61µg
N/A
Folate equivalent (total)
61µg
15%
Iron
3mg
16%
Magnesium
71mg
18%
Monounsaturated
5g
N/A
Niacin (B3)
7mg
34%
Phosphorus
202mg
29%
Polyunsaturated
2g
N/A
Potassium
1058mg
30%
Riboflavin (B2)
0.2mg
14%
Sodium
1005mg
42%
Thiamin (B1)
0.3mg
19.4%
Zinc
1mg
8%

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