CHICKEN AND VEGETABLE STEW
A good and hearty meal on a rainy day.
- 500 g chicken breast or thighs, cooked and shredded
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 medium potatoes, cubed
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 teaspoons dried thyme
- 1 teaspoons dried rosemary
- salt and pepper to taste
- 1 ½ teaspoons Maizena
- fresh thyme or parsley for garnish
In a large pot, heat olive oil over medium heat.
Add chopped onion and cook until soft, about 5 minutes.
Add garlic and cook for another minute until fragrant.
Add carrots, potatoes, chicken broth, and water.
Stir in tomato paste, thyme, rosemary, salt and pepper.
Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
Add shredded chicken and frozen peas.
Simmer for 5 – 10 minutes until everything is heated through and well combined.
Mix Maizena into paste with 2 tablespoons of water, add to stew, stir.
Cook for another 3 minutes until sauce thickens.
Ladle stew into bowls and garnish with fresh thyme or parsley.
Serve hot with crusty bread and/or rice on the side!
Recipe and photo: Amanda Conradie
