Chicken and Stewed vegetables

  • 3 LBS boneless chicken breasts, cut into bite sized pieces
  • 1 medium Spanish onion, chopped
  • 1 green bell pepper, cut into bite sized pieces
  • 1 red bell pepper, cut into bite sized pieces
  • 1 large or 2 small zucchini, cut into bite sized pieces
  • 1 medium yellow squash, cut into bite sized pieces
  • 2 medium turnips, cut into bite sized pieces
  • 1 large parsnip, cut into bite sized pieces
  • 3 medium carrots, cut up
  • 1 small eggplant, cut up into bite sized pieces
  • 1 28 oz can diced tomatoes
  • 1 8 oz can mushrooms, stems & pieces, drained
  • 4 small Habanero peppers, sliced thin (optional)
  • 2 stalks celery, cut up
  • 2 cups kale, de-stalked and torn into small pieces
  • 1/4 cup chopped garlic
  • 1/4 cup Mrs. Dash Italian Medley
  • 1 cup water
  1. Combine all ingredients in a large 8 qt non-stick stock pot.
  2. Heat over medium flame till boiling. 
  3. Reduce heat and simmer 90 minutes, stirring occasionally. 
  4. If it begins to become too dry, add more water to prevent it from burning to the bottom of the pot, but not so much that it becomes soup.

Serve over rice or small pasta, if you are not concerned about carbs.

Serves 6-8 people

Chicken Vegetable Curry


  • 3 LBS boneless chicken breasts, cut up
  • 2 cloves garlic, chopped
  • 1/4 cup water
  • 2 8 oz cans tomato sauce
  • 11 oz culinary coconut milk (original, full fat)
  • 1 TBS fresh ginger, grated
  • 2 TBS Liquid Aminos or soy sauce
  • 4 TBS Caribbean style curry powder
  • 2 pinches crushed red pepper flakes (optional)
  • 2 cups kale, stalks removed, cut up
  • 3 celery stalks, cut up
  • 4 medium mushrooms, sliced
  • 1 small onion, cut up
  • 1 large (or 2 small) zucchini, cut up
  • 1 yellow squash, cut up
  • 1 sweet red pepper, cut up
  • 1 green bell pepper, cut up
  • 1 small to medium turnip, cut up
  • 3 medium carrots, sliced diagonally

  1. Combine chicken, garlic, and water, and simmer covered,in a very large stir fry pan until chicken is cooked.
  2. Stir in tomato sauce, coconut milk, ginger, Liquid Aminos, curry powder, and crushed red pepper flakes.
  3. Stir in kale pieces.
  4. Add remaining vegetables and stir till well coated.
  5. Simmer, covered, about 30 minutes, or until vegetables are tender.
  6. Serve over rice.