Tuscan Chicken Stew - Gluten Free

If you saw yesterday's blog post about our Italian Dinner, you know that I promised to post this recipe for Tuscan Chicken Stew. I really liked it, and will definitely make this recipe again.

Because we had such a great pepper crop this year (Carmen Italian sweet pepper), I used fresh peppers, rather than using store-bought roasted peppers from a jar. So, I washed and seeded six Carmen peppers, cut each into four large hunks, placed them in a large Ziploc baggie and poured in a couple tablespoons of olive oil. I shook the bag to thoroughly coat the peppers with olive oil, then spread them out onto a heavy cookie sheet and roasted them for 45 minutes in a 325 degree oven. If you use fresh peppers, like I did, just check them with a fork to make sure they're tender before taking them from the oven.

Now, on to the Gluten-Free recipe:

1 1/2 t. dried rosemary, crushed

1 1/2 t. salt

3/4 t. black pepper

3 pound boneless, skinless chicken breast, cut into 1/2 inch cubes. (I used 5 large chicken breast halves)

1/8 c. olive oil

3-4 large cloves garlic, minced

2 c. chicken broth (I use only Kitchen Basics, because it's gluten-free)

4 -  15 oz. cans of cannellini beans, rinsed and drained

3 -  7 oz. jars of roasted red bell peppers, drained and cut into largish hunks

OR 6 large fresh Carmen or Red Bell peppers (roasted as above)

10 cups of washed baby spinach (I used 1 1/2  bags of baby spinach)

1 can medium, pitted black olives, drained (Sorry, I couldn't resist. The colors were beautiful, but they just needed that little accent of black.)

Mix, then saute in olive oil:  chicken, rosemary, salt, pepper, and garlic until chicken is done.

Add chicken broth, beans, and peppers. Simmer.

Just before serving, stir in the olives and spinach.  Stir until spinach is wilted. Serve immediately.

Serves approximately 10 people.

Don't miss next Tuesday's post when I will share Heidi's grandma's recipe for that great Italian Plum Pie!

P.S. Be sure to scroll down and see the post I published early this morning! I don't usually do two in one day, but this was a set of pics re. the college tour that I wanted to publish. :-)

This post is linked to Tempt My Tummy Tuesday

and Tasty Tuesdays

and Tasty Tuesday Parade of Foods

and Tuesdays at the Table

and Tuesday Tag-Along

Angela's 'Best Chicken...Ever!'

I happened to think ahead and cook up some black beans for this recipe. Angela and Rebecca served this for one of the main meals at our family reunion last summer, and it was delicious! Don't tell anyone, but it's also really easy, for you put the chicken in the crockpot for the day and walk away. I love recipes like this.

In Crockpot, place 4 or 5 boneless, skinless chicken breasts.

In a bowl, mix together:

2 T. olive oil

Juice of one fresh-squeezed lime

2 T. chili powder

         ( I make my own chili powder: 2 t. cumin, 1 t. paprika, 1 t. oregano flakes, 1 t. cayenne, 2 t. garlic powder)

Sea salt

1 diced jalapeno

5 minced garlic cloves (unless you've followed the chili powder recipe above. Then it might be a little too much garlic)

Drizzle mixture over the chicken breasts that are in the crockpot. Cover and cook on low for 8 hours. When it's done, shred chicken with a fork. 

Shortly before mealtime, slice up a red bell pepper and a couple onions. Sometimes I will include a poblano pepper as well. Saute until translucent. Don't overcook.

Serve shredded chicken with black beans,  cooked rice (we like Basmati), peppers and onions, and guacamole.

This makes a nice buffet lunch. You might also want to have hot tortillas ready to make a wrap, and some shredded Mozzarella or Italian cheese in a bowl. Extra fresh-squeezed lime juice in a small pitcher would be a great addition as well.

Delicious!