Chicken & Vegetable Stew
Sounds really good, a must try. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Course Main Dish
Cuisine American
- 500 grams chicken thighs, boneless and skinless, cut into bite size pieces
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 tablespoons olive oil
- 3 tablespoons stew mix, OR make from a shortcut
- 2 potatoes, washed and cubed
- 2 cups frozen mixed vegetables
- 1 1/2 cups water
Heat oil in a pot and fry the onions and green pepper until soft.
Add the chicken pieces and fry for about 5 minutes until well browned.
Add the potatoes, frozen vegetables, and water to the pot. Bring to a boil, then turn down the heat and allow to simmer for 30 minutes with the lid on, stir occasionally.
Add the stew mix and stir well, simmer for a further 5 minutes. Serve with rice.
Chicken is about 57 Baht/kilo for quarters (leg and thigh), thighs are about 59 Baht/kilo, and boneless leg and thigh meat is about 69 Baht/kilo. Buy a kilo of quarters and cut and de-bone the thighs yourself, then you have legs to use in another recipe. Well under $1 per meal per person.
Save the bones to make chicken stock.
Shortcut: Stew Seasoning.
Provided courtesy of good friend, Denise Georgiades.
South Africa.