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.
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).
Remove the chicken from the pan and add the onion and carrots. Cook for 5 minutes or until the onions are softened.
Add the potatoes and chicken stock and bring to a boil. Simmer on medium-low heat for 30 minutes.
Add the cauliflower if using fresh (if using frozen add with the peas at the end) and stir in the cornstarch mixture.
Cook for another 10 to 15 minutes or until the cauliflower is tender when pierced with a fork.
The internal temperature of the chicken should read 165˚F (74˚C) when pierced with an instant read thermometer.
Stir in the green peas and adjust seasoning to taste with salt and pepper.
Serve with a side salad or another vegetable.