Chicken and ‘Maters Stew

This recipe is a wonderful way to incorporate some nourishing and tasty ketchup into your meal. My ketchup recipe has a lot of flavor and a bit of zing to it, so I need to use only minimal spices when preparing this dish. If you are going with store-bought ketchup, which has a lot less flavor, I might advise amping up the spice content of the dish a little bit. And avoiding anything that contains BPA or HFCS, of course. This is also a great recipe for cleaning out your produce drawer. Have some extra veggies sitting in the fridge that are getting old? Throw them in. Do not have something that I listed as an ingredient? Substitute something that you do have. If you like your stews a bit thinner, and some more of that nourishing chicken stock; if you like it thicker, add a bit more ketchup. I love the versatility. And the taste and nutrition, as well.

The chicken stock I used in this recipe I made from the carcass of one of the birds raised on the family farm, and the meat came from another one of our birds. I feel so very lucky to have home-raised, free-range birds that I know are healthy and free of antibiotics, so that I can provide the best possible nutrition for my body and my growing baby.

3lbs chicken pieces, bone in
1 onion, chopped
1 bell pepper, chopped (I used green for some color)
3 carrots, chopped
2 ribs celery, chopped
1 large tomato, chopped
2 cups ketchup
3 cups homemade chicken stock
2 tsp salt
2 tsp oregano
2 tsp basil
2 tsp sage
2 tsp marjoram
1 tsp onion powder
1 tsp red pepper

Place your chicken pieces in a large pot and top with your veggies and seasonings. In a separate bowl, mix together the ketchup and chicken stock. Pour the mixture over the vegetables and bring to a boil over medium-high heat. Allow to boil for about ten minutes and then cover the pot and turn the heat down to simmer. Leave the chicken for about 90 minutes, until it is tender and falling off the bone. Then pull it our and shred it. Stir the meat back into the pot and allow it to simmer for another 90 minutes or so, until it is saturated with the flavor of the sauce and even more tender. Ladle into bowls and serve. We just ate the stew plain and scooped the excess sauce up with our spoons, but a cauliflower mash would also do a great job of soaking up the flavor.

I am sharing this recipe at Tasty Tuesday, Delectable Tuesday, Traditional Tuesdays, Recipes I Can’t Wait To Try, Foodie Wednesday, What’s on Your Plate Wednesday, Works For Me Wednesday, Healthy Today Wednesday, and the Community Cooking Challenge over at Community Cucina..

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2 Responses to Chicken and ‘Maters Stew

  1. This looks like some hearty soup! And just in time for the new Cars 2 movie, i know Mater would love it, lol! 🙂 I am going to look into your ketchup recipe also! Thanks for linking up with Helathy 2day Wednesdasy! Hope to see you this week!

  2. HaleyLeann says:

    Awesome! I love that you are using whole foods and chemical free chicken. =) The best possible nutrition for your little one. Thanks for linking up on Recipes I Can’t Wait to Try!!!

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