With the weather truly cooling down (hello, overnight temps in the single digits), this hearty recipe is the perfect weeknight dinner to warm you up from the inside out.
¼ cup olive oil
4 boneless, skinless chicken breasts, cut into bite size cubes
1 cup chopped red onions
1 teaspoon minced garlic
1 cup tomato juice
2 cups chicken or vegetable stock
1 tablespoon tomato paste
2 cups zucchini, chopped into cubes
1 cup carrots, chopped into rounds
1 cup chopped broccoli florets
1 cup green peas (fresh or frozen)
½ cup chopped celery
1 cup chopped potatoes, peeled and quartered
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon black pepper
1 teaspoon dried basil leaves
Heat the olive oil in a large pot over medium high heat.
Lightly brown the chicken for five minutes.
Add the salt, cinnamon, black pepper, basil, onions, and garlic.
Cook for another five minutes, stir frequently.
Pour the tomato juice, chicken or vegetable stock, and tomato paste.
Bring mixture to a boil, then add the vegetables.
Cover, reduce heat, and simmer for 30 minutes until vegetables are tender.
Serve hot with a side of cooked basmati brown rice.