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Chicken Stew

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A plate of Chicken Stew is comforting food at its best and the perfect medicine on a cold winter afternoon!


  • VOO – Virgin Olive Oil for frying
  • 1 large onion – diced, but not too small, it must be chunky.
  • 10 pieces of chicken thighs – cleaned
  • 3 large potatoes (1 potato cut into very small pieces and the remaining 2 into bite-size pieces)
  • ±150-200 g green beans, cut into bite-size portions
  • ±150-200 g baby carrots, cut into bite-size portions
  • Salt
  • Chicken Spices
  • Rosemary
  • Basil
Chicken Stew


  1. Fry the onions in a large pot, spoon out, and set aside.
  2. In the same pot, add the chicken pieces and fry until nice and brown.
  3. Add boiling water (I guess about 2-3 cups) and liberally cover the chicken.
  4. Spice to your liking.
  5. Add 1 potato (very small pieces) as well as ½ of the fried onions and all the carrots.
  6. Cook (slow) for at least 1½ to 2 hours until tender.
  7. Add the remaining veggies and cook for another ½ hour.
  8. In the interim, cook enough rice (I cooked 2 cups of raw rice).
  9. I am sure I do not need to tell you how to cook rice.
  10. Just for interest, I ONLY cook rice in the microwave
  11. Once all done and ready, serve the stew on a bed of rice and dig in.

Prepared tried and tested by Esme Slabs

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