Chicken Vegetable Stew

Ingredients

• 1 tablespoon olive oil
• 4 chicken thighs (about 1 pound), skinned
• 2 chicken breast halves (1 pound), skinned
• 4 cups (1-inch) cubed red potato (about 1 1/4 pounds)
• 3 cups (1-inch-thick) slices carrot (about 1 pound)
• 1 1/2 cups (1-inch) pieces onion
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 3/4 teaspoon black pepper
• 3/4 teaspoon salt
• 4 (14-ounce) cans fat-free, less-sodium chicken broth
• 1/4 cup all-purpose flour
• 3/4 cup water
• 1 (16-ounce) package frozen green peas

Preparation

1. Heat the oil in a large Dutch oven over medium-high heat. Add chicken to pan; cook 5 minutes, browning on all sides. Add potato and next 6 ingredients (through salt); stir well. Add broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and water, stirring with a whisk until smooth. Add flour mixture and peas to pan. Bring to a boil; cook 5 minutes. Remove chicken from pan; cool slightly. Remove chicken from bones; discard bones. Return chicken to pan; stir to combine.