Chicken Stew

Chicken Main
A plate of comfort food is the perfect medicine on a cold winter afternoon!
Ingredients:
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

Method:
Fry the onions in a large pot, spoon out and set aside.
In the same pot, add the chicken pieces and fry until nice and brown.
Add boiling water (I guess about 2-3 cups) and liberally cover the chicken.
Spice to your liking.
Add 1 potato (very small pieces) as well as ½ of the fried onions and all the carrots.
Cook (slow) for at least 1½ to 2 hours until tender.
Add the remaining veggies and cook for another ½ hour.

In the interim, cook enough rice (I cooked 2 cups of raw rice).
I am sure I do not need to tell you how to cook rice.
Just for interest, I ONLY cook rice in the l23805-microwave-23308
Once all done and ready, serve the stew on a bed of rice and dig in.

Prepared, tried and tested Esme Slabs‘s HusbandShare and Inspire Others Footer

Have you checked out my new Facebook page?
You can also follow The Recipe Hunter (Cook & Enjoy) via Twitter @TRH_Cook; @SundayMeetGreet;
Facebook GroupPinterest; Instagram; FlipboardBlogStumbleUpon

 

 

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. Please check your email and confirm your subscription. Also check spam box if you don't see in the inbox.
You agree to the privacy policy.
Don't miss out. Subscribe today.
×
×
WordPress Popup