I remember one cool autumn day when I came home after helping in my garden, feeling both tired and happy. I was missing those simple days when my mom made a stew that could brighten any mood.
So, I grabbed fresh chicken and crisp veggies from my local market and decided to cook up a bowl of comfort. Every stir of this hearty stew fills me with a sense of home, and I hope it does the same for you.
Variations and Substitutions
- Vegetarian Option: Replace chicken with a can of drained chickpeas and use vegetable broth.
- Grain Swap: If millet isn’t available, try quinoa for a slightly different texture.
- Extra Spice: For a bit of heat, add a pinch of red pepper flakes during the sauté.
Serving Suggestions
I like to ladle this warm stew into my favorite bowl, sprinkle a bit of fresh chopped parsley on top, and serve it with a slice of gluten-free bread. A side green salad works great too. This meal is perfect for a cold night when you need a hug in a bowl!
Print
Hearty Chicken Millet Stew (Gluten-Free Twist)
A warm, comforting stew with tender chicken, fresh veggies, and wholesome millet, made with locally sourced ingredients.
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Ingredients
- Chicken: 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- Millet: 1 cup millet (rinsed well)
- Broth & Liquid:
- 4 cups gluten-free chicken broth (or homemade chicken broth)
- 2 cups water
- Veggies:
- 2 medium carrots, peeled and cut into ½-inch pieces
- 2 celery stalks, cut into ½-inch pieces
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 cup diced tomatoes (use fresh or no-salt-added canned)
- Herbs & Spices:
- 1 bay leaf
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
- Salt and pepper to taste
- Olive Oil: 2 tbsp
Tip: Cut your veggies into similar sizes so they cook evenly. Let them get a light brown color in the pot; it brings out their natural sweetness.
Instructions
-
Heat and Sauté:
In a large pot, heat 2 tbsp of olive oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until they start to soften and show a little color. (I like to stir often to keep everything even.) -
Brown the Chicken:
Toss in the chicken pieces. Cook them until they are lightly browned on all sides. This helps lock in the flavor. -
Add Liquids and Veggies:
Pour in the chicken broth and water. Then add the diced tomatoes and the bay leaf. Stir in the thyme, rosemary, salt, and pepper. -
Simmer:
Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes. This gives time for the flavors to mingle. -
Mix in the Millet:
Add the rinsed millet to the pot. Stir well, then cover again and simmer for another 25-30 minutes, until the millet is tender and has absorbed some of the broth. -
Final Touches:
Taste your stew and adjust the seasoning if needed. Don’t forget to remove the bay leaf before serving.
Notes
Use fresh produce for the best flavor. Substitute millet with quinoa if needed. For a vegetarian version, replace chicken with chickpeas.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Gluten-Free, Stew, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: ~350
- Sugar: ~5g
- Sodium: ~600mg
- Fat: ~10g
- Saturated Fat: ~3g
- Unsaturated Fat: ~7g
- Trans Fat: 0g
- Carbohydrates: ~35g
- Fiber: ~6g
- Protein: ~28g
- Cholesterol: ~80mg
