See All Recipes

Chicken Pesto Stew

A chicken thigh recipe by Julie Van Rosendaal

Chicken Pesto Stew

Total Time:






Skill Level:



  • 1 lb. skinless, boneless chicken thighs, cut into bite-sized pieces
  • canola or olive oil, for cooking
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 red pepper, seeded and chopped
  • 2 garlic cloves, crushed
  • 1 tsp. ground cumin
  • 1 19 oz (540 mL) can white kidney or navy beans, drained
  • 1 can chicken stock or broth
  • salt and pepper to taste
  • 1/4 cup basil or sun-dried tomato pesto
  • freshly grated Parmesan cheese, for serving

How to Make It

Heat a drizzle of oil in a large pot set over medium heat. Cook the onion and chicken for about 5 minutes, until the onions are starting to brown and the chicken is opaque. Add the celery, carrots, and red pepper and cook for a few more minutes, until the vegetables begin to soften. Add the garlic and cumin and cook for another minute.

Add the beans, chicken broth and some salt and pepper and bring to a simmer. Turn the heat down to low, cover and let cook for about 30 minutes. Stir in the pesto and serve topped with Parmesan.

Similar Recipes


comments powered by Disqus