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Chicken Stew

  • Prep time: 10 m
  • Cook time: 60 m
  • Makes: 6

Stews are an easy and simple way to add vegetables and any protein source that you like in a one-pot meal. Leftovers freeze well which you can heat up when you don’t feel like cooking during busy weeks.

Ingredients and Equipment

  • Ingredients
  • Equipment
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Directions

Step 1 

Heat oil in a large pot over medium high heat. Season chicken with salt and pepper. Add the chicken to the pot and cook until browned on both sides (about 5 minutes).

Step 2 

Remove the chicken from the pan and add the onion and carrots. Cook for 5 minutes or until the onions are softened.

Step 3 

Add the potatoes and chicken stock and bring to a boil. Simmer on medium-low heat for 30 minutes.

Step 4 

Add the cauliflower if using fresh (if using frozen add with the peas at the end) and stir in the cornstarch mixture.

Step 5 

Cook for another 10 to 15 minutes or until the cauliflower is tender when pierced with a fork.

Step 6 

The internal temperature of the chicken should read 165˚F (74˚C) when pierced with an instant read thermometer.

Step 7  

Stir in the green peas and adjust seasoning to taste with salt and pepper.

Step 8 

Serve with a side salad or another vegetable.

Nutrition Per Serving

Calories
360
Total Fat
9g
Saturated Fat
2g
Sodium
410mg
Carbohydrates
27g
Fibre
4g
Sugar
7g
Protein
44g