Originally Posted by lisagail5
Thank you. I forgot to mention that the boneless breasts are cut in 1 inch cubes. Will this make them stew better?
If I'm stewing breasts, I usually leave them whole and then fish them out and cut at the end. Cubing does make them dry out faster. Boneless skinless thighs are a better choice to stew but we all don't have an Aldi right down the block.
I would also explore adding a little curry to the mix as it gives a nice savory undertone to any spice blend. (Mexican, Italian...)
I didn't see any onion in the initial ingredients. Did I miss them? Maybe the "Medium chopped xxx". If not then onion/dried onion/onion powder...
How about garlic? Add any form of garlic and you should add parsley (dried or fresh) as it will eliminate the breath problems associated with garlic.