{Recipe} Healthy chicken stew

chicken1small.jpg

Remember the story about my broken Food Processor? Well, I recently exchanged it for another one. After I got home I was ready to use it to make this stew, which calls for lots of chopped onion, sweet peppers and, one thing that I really dislike doing, grated carrots. So, I figured, I'll use my new gadget to make this easy recipe even easier. And you know what? It still did not work!! Now, I think that maybe, just maybe, it wasn't a food processor. Maybe it was me. Maybe I just couldn't figure out how to turn it on. But then A. tried it and it still did not work. Perhaps it is not meant for me to have a Food Processor. I'll return this one and wait a little before making another purchase attempt.

Back to the Stew. This is my mom's recipe and when she told me how to make it she used words like "a lot of peppers", "loads of carrots", etc. I've been making this chicken for some time and never measured anything until this time, but still - this recipe is open to interpretation and if you have more of this and less of that, it'll work wonderfully. I had some herbs in the fridge, so I threw them in as well, although I never used to do it before.

for 6 servings

Chicken, boneless and skinless, dark meat or white meat - 900g (2 pounds)
Water - 3/4 cup
Carrots - 300g
Onions - 300g
Sweet peppers - 300g
Soy sauce - 1/4 cup
  • Cut chicken into 1-inch pieces.
  • Heat a big pan over medium flame, add the cut chicken and water. 
  • While chicken is cooking, thinly slice the onions, chop peppers into 1/2-inch pieces and grate the carrots.
  • Add all the vegetables to the pan and mix.
  • Cover and cook over medium heat, mixing occasionally for about 45 minutes.
  • If water evaporates, then add more to keep the stew moist.
  • When all the vegetables are soft and chicken is cooked through and very tender, add the soy sauce. Mix and cook for another 15 minutes.
  • Serve over rice or quinoa.

Comments

  • As you can see, this is a pretty healthy recipe without any added fat. I have made it with either dark meat or white meat. Once the meat is cooked for so long in such a way, it gets really tender, so even drier and less exciting chicken breast becomes really flavourful.
  • I don't eat mushrooms, but I'm sure you could add them to the stew too.
  • I usually eyeball the soy sauce, and we try to use little salt in our cooking, so 1/4 cup may not be enough. Taste it and add accordingly.
Posted on January 10, 2013 and filed under Recipe.