Random Chicken Stew

1		large onion
4		Carrots
1		Green Bell Pepper - Fresh, Medium, 2 1/2"
1		Red Bell Pepper - Fresh, Medium
1		Sweet Yellow Pepper-Medium
1-1/2  cups		Green Peas - Cooked from Frozen, Drained
4  lb.		Chicken Breast - Raw, Skinless, Boneless
4  cups		Swanson Clear Chicken Broth - Canned

Tip: For nutritional information on all the ingredients in Random Chicken Stew just click on each ingredient name. Then adjust the serving size for any Random Chicken Stew ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.) Chop all ingredients into fairly large pieces.

2.) In a large pot, caramelize the onion in a little oil (this can be done while chopping the other ingredients). If the onion starts to burn add just enough of the broth to keep it moist.

3.) Add the rest of the vegetables once the onions are done. Saute for about 10 minutes, stirring occasionally. Add the chicken broth and let cook over medium heat.

4.) Season the chicken pieces to taste (almost any combination of spices is fine for this recipe) and, in a seperate pan, brown them. This can be done in batches if you do not have a big enough pan. As each batch finishes, add it to the vegetables.

5.) Once everything has been combined, let simmer over low heat until everything is fully cooked and tender (about 45 minutes).

Easy Thickening - Drain the liquid into another pot, and thicken with flour, then pour back over chicken and vegetables.