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Andrea's Chicken Stew recipe

Andrea's Chicken Stew recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stews and casseroles

I'm not a lover of stews but my partner is so I started making this one for him. Also this needs to be made the day before you plan on eating it.

County Dublin, Ireland

7 people made this

IngredientsServes: 4

  • 1 large chicken - roasted
  • 4 leeks
  • 4 celery stalks
  • 6 carrots
  • 2 onions
  • 2 chicken stock cubes
  • thyme
  • parsley
  • bay leaf
  • mixed herbs
  • garlic
  • ground black pepper
  • salt (optional)

MethodPrep:30min ›Cook:2days ›Ready in:2days30min

  1. Take all the meat from the chicken. Discard the skin. Set aside cooked meat for use later.
  2. Top & tail leeks, celery, carrots and onions. Place into large bowl or sink of water to clean throughly. Cut 2 carrots, 2 Leeks, 2 stalks of celery and 1 onion in two. Place into pot with chicken bones, 1 stock cube, sprinkle of thyme, parsley, a bayleaf, ground black pepper, mixed Herbs, garlic and salt (Optional).
  3. Fill the pot 3/4 full or enough to cover bones and veg. Bring to the boil and let simmer for 3 hours.
  4. In the meantime clean and chop remaining vegetables and leave in a bowl of water until required.
  5. After three hours, drain stock from pot into another pot and discard bones and used veg.
  6. Then place fresh veg into pot of stock and add 1 chicken stock cube, and a little more thyme, parsley, a bayleaf, ground black pepper, mixed herbs, garlic & salt (Optional).
  7. Bring to the boil and then let simmer for 2 hours. Then turn off and leave overnight. Then add saved chicken meat and turn on about 4 hours before eating on a low heat to allow simmer gently. Remove bayleaf before serving.
  8. Serve with crusty rolls.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

Something else.Instead of chunks of veg i grate my carrots potatoes and onion. When the potato is grated it dissolves and thickens the soup. I always have dumplings. The recipe is in the Atora suet packet!-28 Aug 2010

-10 Oct 2011

Chicken Stew with Apples and Dried Apricots (Khoresh-e Morgh ba Seeb o Zardaloo)

Monday was the festival Tu b’Shvat or New Year for the Trees. It is a Jewish tradition to eat tree fruits on Tu b’Shvat, particularly grapes, figs, pomegranates, olives and dates, but other tree fruits are eaten as well. What tree fruit says Pacific Northwest if not apples? I had read that apple stew was a “thing” in Persian cooking, so I looked at a variety of recipes, some using beef and others chicken. They were all quite different from each other, so I decided to create my own version.

Making a fruit-based stew was a risky thing to do in my house since my Persian husband does not like “sweet” in his dinners. I tempered the sweetness of the apples and apricots with the warmth of advieh and the acidity of lemon juice and cider vinegar. The result was a home run – a warm, yet bright stew with great flavor and textures. He even admitted that his favorite part were the apricots – amazing!

We also found that the chicken and onions, with the turmeric and advieh were delicious simply as they were. So, another option will be to make those and serve them with rice.

But tonight was to be a celebration of trees… with apples and apricots. Another successful mix of our heritages.

Chicken Stew with Apples and Dried Apricots (Khoresh-e Morgh ba Seeb o Zardaloo)

2 Tbsp lemon juice, separated

3 Tbsp olive oil, separated

1½ lbs skinless, boneless chicken thighs

1/8 tsp saffron, ground and mixed with hot water

Kosher salt and freshly ground black pepper

Peel and core the apples, then cut into wedges (typically 8 – 10 per apple). Place in a bowl and toss with 1 Tbsp lemon juice. Set aside.

In a large skillet, heat 1½ Tbsp oil over medium-high heat. Add onions and cook until soft and lightly browned. Add the turmeric and advieh, cook another minute, stirring to mix in the spices.

Add the chicken and brown on both sides, sprinkle the flour over the chicken pieces before turning the thighs over. Season with salt and pepper. Once the chicken is browned, remove the onions and chicken to a plate to cool.

Wipe out the skillet and heat 1½ Tbsp oil. Add the apple wedges and sauté for about 5 minutes – the apples should cook through, but stay whole. Add the prepared saffron and stir through. Remove to a bowl.

Cut the chicken into bite-sized pieces and return the chicken and onions to the skillet. Place the apples, apricots and tomato on top. Mix together the remaining 1 Tbsp of lemon juice with 2 Tbsp cider vinegar, pour over the chicken and fruit.

Add ½ cup water, bring to a boil. Reduce heat to medium low and cook covered for 8 – 10 minutes.

Remove the cover and continue cooking for another 8-10 minutes, til the fruit is soft, but not falling apart.

Recipe Summary

  • 1 ½ teaspoons active dry yeast
  • ¾ cup warm water (100 degrees F (38 degrees C))
  • 3 tablespoons canola oil, divided
  • 2 ½ cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Stir together yeast and water in a small bowl let stand 5 to 10 minutes. Whisk in 2 tablespoons of the oil.

Pulse flour, sugar, baking powder, and salt in a food processor a few times to combine. With machine running, pour yeast mixture through feed tube. Start slowly, then pour faster. Process until a dough ball forms, sides of bowl are nearly clean, and dough is medium-soft and tacky but doesn't stick to fingers.

Turn dough ball and bits out onto an unfloured counter and gather into a neat ball. If dough feels stiff, wet hands and knead in the water from your hands. Transfer to an oiled bowl. Cover with plastic wrap and let rise in a warm place until nearly doubled, about 45 minutes.

Meanwhile, cut twenty-four 3-inch squares of parchment paper. Put remaining 1 tablespoon oil in a small bowl.

Cut dough in half. Roll one half into a rope, about 1 1/2 inches thick and 14 inches long cut crosswise into 12 equal pieces. Roll each piece into a ball, then smack it with your palm into a disk about 1/3 inch thick. With a rolling pin, roll each disk into a thin oval, about 2 1/2 inches wide by 4 1/2 inches long. Brush half of each oval with oil, then fold in half to form buns.

Set each bun on a parchment square transfer to a bamboo or metal steamer tray, spacing about 3/4 inch apart and away from steamer walls. Set any that don't fit in the steamer on a baking sheet. Loosely cover with a kitchen towel. Let rise in a warm spot until about 1 1/2 times the original thickness, 20 to 30 minutes.

Meanwhile, fill a steamer pan or a pot halfway with water bring to a rolling boil over high heat.

Steam buns over boiling water, 2 trays at a time, covered with lid, until puffy and dry-looking, about 8 minutes.

  • 1 tablespoon olive oil
  • 1 medium coarsely chopped onion
  • 4 garlic cloves, minced
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
  • ½ cup water
  • 4 canned plum tomatoes, drained
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 3 ounces baby spinach leaves (3 packed cups), coarsely chopped
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Heat oil in a medium saucepan over medium-high heat. Add onion cook 5 minutes or until softened, stirring. Add garlic and thyme cook 1 minute, stirring. Add beans, water, tomatoes, and broth. Increase heat to high until stew begins to bubble. Reduce heat let simmer 5 minutes, breaking up tomatoes with a spoon. Add more water, if needed.

Add spinach, stirring until wilted. Add chicken cook 2 minutes. Season with salt and pepper.

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46 Chicken Breasts, World Cuisine, Salad, Soups, Stews and Chili recipes

Here inside this magazine you may find 46 cool recipes for your healthy life, easy to cook, real and high resolution pictures from our volunteers. Categories and recipes inside:

Soups, Stews and Chili

African Quinoa Soup
Colorado Buffalo Chili
Andrea’s Pasta Fagioli
Tuscan Soup
Summer Squash and Sausage Stew
Mushroom Bok Choy Soup
Prime Rib Soup
Miracle Soup
Mediterranean Lamb and Lentil Stew
Venison Stew I
Mushroom Lentil Barley Stew
Restaurant Style Egg Drop Soup


Uptown Cowboy Caviar
Parrothead Salad
Balela Salad
Caribbean Sweet Potato Salad
Baked Potato Salad I
American-Italian Pasta Salad
Super Seven Spinach Salad
Eat Michigan Salad
Egg Salad Sandwiches
Mediterranean Quinoa Salad
Spaghetti Salad III
Amazing Muffaletta Olive Salad

Chicken Breasts

Chicken and Peppers with Balsamic Vinegar
Chicken Nuggets
Chicken Pasta Primavera
Quick Chicken with Asparagus and Provolone
Spinach and Bacon Chicken
Orange Chicken
Bourbon Pecan Chicken
Chicken David
Orange Mango Chicken
Chicken Pot Pie IV
Cajun Chicken and Rice

World Cuisine

Joe’s Fusion Chicken Pad Thai
Thai Quivering Tenderloins
Duck with Honey, Soy, and Ginger
Ramen Noodle Stir-Fry with Chicken and Vegetables
Sesame Lime Steak Wraps
Lo Mein Noodles
Sesame Asian Tofu Stir-Fry
General Tsao’s Chicken
Savory Beef Stir-Fry
Beef Teriyaki
Fast and Easy Tofu Lo-Mein

Andrea's Chicken Stew recipe - Recipes

Ruth Van Waerebeek describes this famous Belgian dish in her book Everybody Eats Well in Belgium Cookbook as " a confusion of a soup with a stew, chock-full of herbs and vegetables ". Julia Child names this as ' the most interesting recipe she's clipped '. Originally made with fish (perch, preferrably), this dish from the Ghent area of Belgium is now more commonly made with chicken. The chicken is poached alongside julienne of vegetables in a mixture of stock and vermouth, and thickened at the end with heavy rcream and egg yolks. When researching the recipe, I did come across recipes for waterzooi using lemon juice instead of vermouth, but vermouth - as used by Julia Child - sounded so much better :) Eventually I settled for Julia Child's recipe (available here ), but adapting it slightly. We thought it was really delicious and rather elegant, and wouldn't look out of place on a slightly more special dinner party.

Now, I wonder what the most famous Belgian of all times, Hercule Poirot , thought of Waterzooi . :D

I used a packet of chicken fillet strips, but sliced chicken fillets or boneless chicken thighs would work as well. You can obviously play around with vegetables, but leeks and carrots are a must here - one for the flavour, the other for the colour.

Belgian Chicken Stew Waterzooi
Serves 4

3 large carrots
1 large leek (white and tender green part only)
1 medium sized onion
4 celery ribs/sticks
1 tsp dried tarragon
50 g butter (2 Tbsp)
0.5 tsp salt
450-500 g chicken filet strips (1 pound)
250 ml (1 cup) extra dry vermouth (I used Italian Filipeti)
250 ml (1 cup) light chicken or veal broth
100 ml (just under 1/2 cup) heavy/whipping cream
2 large egg yolks
2 tsp cornstarch
salt and freshly ground black pepper
a large handful of finely chopped fresh parsley

Trim and wash the vegetables. Cut carrots, leek and celery ribs into 4-5 cm (2 inch) julienne matchsticks. Peel and halve the onion, then cut into thin slices.

Heat the butter in a heavy casserole dish, add the vegetables, half a teaspoonful of salt and dried tarragon. Sauté for about 5 minutes, without browning! Transfer 2/3 of the vegetables into a bowl.

Layer the sautéed vegetables and chicken strips into the casserole dish in this order, starting from the bottom: a third of vegetables, half of chicken strips, a third of vegetables, half of chicken strips, a third of vegetables. 

Pour over the vermouth and chicken or veal broth, so the chicken and vegetables are just covered (you may need a bit more broth). Bring to the boil, then reduce the heat, cover and simmer gently for about 30 minutes, until the vegetables are soft and chicken cooked through. 

Now strain the cooking liquid into a bowl. Whisk egg yolks, cream and cornflour until combined, then add the hot cooking liquid, spoonful at the time in the beginning ('to temper' the egg yolk mixture). Pour the sauce back into the casserole dish over the chicken and vegetables, stir in most of the parsley and heat until the first bubbles appear. Remove immediately (overheating will cause the egg yolks to curdle).

Divide into hot soup bowls and serve with boiled new potatoes, gnocchi, noodles or good French bread. 

10 Days of Marvelous Miso Soups and Stews

While miso is a marvelously healthy and delicious seasoning for dishes from breakfast to desserts, a warm bowl of savory soup or hearty stew with umami miso can't be beat on a cold winter's day! So we're going to share 10 Days of Miso Soups and Stews for you to test out with our Miso Master Organic Miso. The first recipe we're sharing is this (more like a meal) "Ginger Miso Soup" by Jeanine Donofrio on her - and her husband, Jack's, fabulous Love and Lemons food blog. This miso soup has all the goodness of kombu (the king of sea veggies!), amazingly flavorful shiitake mushrooms, the zing of ginger and of course - our fav - white miso. (Try the recipe with our Miso Master Sweet White or Miso Master Mellow White Miso) The addition of soba noodles and tofu (vegan protein) really do make this soup a nourishing and satisfying meal all by itself. Click link for the printable recipe and explore more of Jeanine and Jack's "fresh, zesty recipes" and inspiring food pics! Happy miso soup making.

Chef Alexandra Jamieson / Epicurious

Here's recipe #2 of our 10 Days of Miso Soups and Stew. This "Miso Stew" by Chef Alexandra Jamieson over on Epicurious features the unique addition of arame and quinoa along with the more traditional ingredients of kombu, shittaki mushrooms, onions, carrots cabbage and tofu. Alexandra uses and white (shiro) miso, not sweet, we would recommend our Miso Master Organic Mellow White Miso for this recipe. One bowl of umami deliciousness!

Marc Rumminger / Slices of Blue Sky

This hearty "Japanese Vegetable Stew with Miso Broth" by Marc Rumminger on his Slices of Blue Sky blog is recipe #3 in our 10 Days of Marvelous Miso Soups and Stews. This nabemono style stew features nourishing root veggies, carrots, sweet potatoes, kabocha squash, Napa cabbage, leeks and shiitake mushrooms all simmered in a delicious dashi broth that is seasoned with sake, soy sauce and red or white miso. Marc said that he prefers "bold and hearty" red miso, so we recommend trying the recipe with our Miso Master Organic Traditional Red Miso.

Chef Aberdeen / Aberdeen's Kitchen

Recipe #4 of our 10 Days of Marvelous Miso Soups and Stews is this lovely "Shiitake Mushroom Udon Noodle Soup" by Chef Aberdeen on her Aberdeen's Kitchen blog. This nourishing soup was inspired by the steaming bowls of noodles and broth that Aberdeen enjoyed with her husband, Dan on their honeymoon in Japan. "I could not stop eating it!" There's everything you need for a wholesome, satisfying meal including the #umami goodness of shiitake mushrooms along with carrots, onion, and napa cabbage. Fresh ginger and garlic add that extra boost of flavor. She completed her dish with a broth of soy sauce, mirin (rice wine) and red miso. We're going to make some in the Miso Master Test Kitchen with our Miso Master Organic Traditional Red Miso and some of Emperor's Kitchen Organic Shiitake Mushrooms. Be sure to take time to explore more of Chef Aberdeen's "creative, comfort foods and easy recipes" on her blog.

Katie Cavuto Blog

Day 5 of our 10 Days of Marvelous Miso Soups and Stews brings you this "Chicken Miso Stew" by Katie Cavuto RD. Katie's miso stew "is perfect for feeding a cold or simply for warming you on a chilly day." The stew has all the ingredients needed for a healing stew including fresh ginger, garlic, shiitake mushrooms, mushrooms, kombu and white (shiro) miso. We'll test this recipe with our Miso Master Organic Mellow White Miso. Be sure to take some time to explore Katie's website for more healthy recipes, watch her cooking videos and enjoy her wellness tips from her Nourish. Breathe. Thrive Blog.

The Vegetarian Ginger

This "Thick Miso Stew" by Veronica Sheppard on her Vegetarian Ginger blog, is our #6 of our 10 Days of Marvelous Miso Soups and Stews we're sharing. Inspired by a recipe in Vegetarian Times magazine this hearty stew features sweet potatoes, shiitake and button mushrooms, leeks, tofu and dulse. Veronica seasons this colorful bowl of goodness with mirin and red or white miso. You can test this recipe with our Miso Master Organic Traditional Red Miso or Miso Master Organic Mellow White.

Jamie Oliver

Recipe #7 of our 10 Days of Marvelous Miso Soups and Stews is this warming "Miso Soup with Tofu and Cabbage" with a flavorful "punch" with the addition of fresh ginger, garlic and red chili by Jamie Oliver. This colorful soup is super easy to make and ready to enjoy in just 20 minutes. Jamie doesn't specify what variety of miso to use, however we recommend our American-made, Miso Master Traditional Red Miso for this one. Click the link for the printable recipe and be sure to take time to check out Jamie's collection of fabulous recipes on his website and his latest cookbook Ultimate Veg: Easy & Delicious Meals for Everyone. Happy Miso Soup Making!

Fat Free Vegan Kitchen

Recipe #8 of our 10 Days of Miso Soups and Stew is this "Hearty One-Pot Meal Miso Soup" by Susan Voisin over at her popular Fat Free Vegan blog. This nourishing meal in a bowl features buckwheat soba noodles, umami shiitake mushrooms (so good!), carrots, edamame, baby bok choy and wakame. For seasoning this beautiful bowl of goodness, Susan adds fresh ginger root, garlic, mellow white miso and optional wasabi. This stew is logged for testing in the Miso Master test kitchen with our Miso Master Organic Mellow White Miso this week! Click link for printable recipe and be sure to take time to explore all of Susan's delicious collection of no-fat, low sugar plant-based recipes. Happy soup making >

Andrea Bemis / Dishing up the Dirt

Chickpea fans will love recipe #9 from our 10 Days of Marvelous Miso Soups and Stews. This "Miso Tahini Chickpea Stew" by Andrea Bemis on her Dishing Up the Dirt blog is "comforting, nourishing and bursting with fresh flavors." This stew is another beautiful meal in a bowl with chickpeas, quinoa, sweet potato and spinach with a super yummy miso tahini broth. Andrea used chickpea miso for her stew although she said you could substitute red miso i f that is all you have on hand. Of course, we'll be making this beauty with our Miso Master Organic Chickpea Miso.

Click link below for printable recipe and for more of Andrea's recipes using "fresh, in season ingredients that are not only healthy, but something to be proud of when dishing up a meal for family, friends and strangers alike." Enjoy!

Emily Stoffel / The Pig and Quill Blog

Recipe #10 of our 10 Marvelous Miso Soups and Stews is this beautiful "Instant Pot Miso Red Bean Stew" by Emily Stoffel on the pig & quill blog. This "richly flavored" stew features some of the classic veggies with a unique combination of herbs and spices that we think you'll find quite tasty. This stew calls for white #miso so we would recommend our Miso Master Organic Mellow White Miso. Emily serves this MISOlicious stew with optional toppings of ume pickled cabbage (recipe included), avocado, diced tomatoes, cilantro and grated pecorino romano. Be sure to explore more of Emily's fabulous recipes and Happy Miso Soups and Stew creating!

Andrea's Chicken Stew recipe - Recipes

I started this foodblog back in June and if I remember correctly, then one of the first comments I left on another blog was avidly defending Georgian cuisine. It's not that I'm an expert on that particular cuisine, but I happily visit the few Georgian (and other Caucasian) restaurants in Tallinn when I have a chance. During my teenage years I lived in a block of flats where our next door neighbours were a stern Russian physics professor (he) and an extremely lively and charming Georgian journalist and theatre critic (she). She was a good cook. I can almost say that I grew up smelling the delicious aromas of Georgian cuisine on a daily basis.

Not sure why, but the recent avian flu scares - which in theory should make me not to want to eat poultry - have had exactly the opposite effect on me. I've been craving chicken for weeks, and last weekend had a go. I did make sure my chicken came from a reputable local organic source and I cooked chicken two days in a row - a Georgian chicken stew on Saturday (to precede the yummy fig tarts) and a somewhat disappointing Caribbean coconut chicken on Sunday (I'm still trying to figure out whether it was me or the recipe).

The following recipe for a Georgian chicken stew is based on quite a few sources, including Clarissa Hyman's The Jewish Kitchen: Recipes and Stories from Around the World, as well as various Estonian sources. Clarissa Hyman's recipe was probably most useful in terms of which seasonings to use, although the way she included potatoes in her stew was ubiquous, to say the least. I compared, combined and tweaked the various recipes to what I had on hand. Traditionally a whole cut-up chicken is first dry fried in the saucepan before other ingredients are added. I used chicken breasts. To boost the chicken flavour that would have otherwise come from the bones and skin, I added some fresh chicken gravy. The resulting stew was really flavoursome and tasty, and seemed pretty authentic - though adapted - to all eaters. And I think Eteria, my neighbour, would have approved.

Georgian chicken with herbs and wine - Chakhokhbili

500 grams chicken breast fillets, cut into large chunks
2 Tbsp sunflower oil
2 chopped large onions
1 chopped garlic clove
400 grams chopped tomatoes (or couple of peeled fresh tomatoes)
100 ml fresh chicken stock
100 ml medium-bodied red wine
2 bay leaves
1 tsp turmeric
1 tsp chilli flakes
1 tsp crushed coriander seeds
1 tsp crushed fenugreek seeds (optional)
salt and black pepper
a very generous cupful of fresh herbs (CORIANDER/CILANTRO, TARRAGON, mint, basil, dill, parsley - it MUST include the herbs in capital letters, otherwise it's not even remotely authentic. I used the whole lot apart from mint.)

Heat the oil in a thick saucepan. Add chicken and fry on a medium heat until slightly browned all over.
Add onions, stir for a few minutes. Add garlic and saute, until onion has softened a little.
Add the chilli flakes, coriander and fenugreek*, stir for a few seconds to release aromas. Add tomatoes, fresh chicken stock and wine together with bay leaves. Season. Bring to a simmer, cover the saucepan with a lid and cook for 30-45 minutes (or more, if you wish), stirring every now and then, until the sauce is reduced to a thick glossy sauce.
Remove the bay leaves and add the fresh herbs. Stir and cover for 10 minutes, so the flavours can infuse. Season again, if necessary.
Serve with boiled rice or potatoes, garnish with lemon slices.

* If you can get hold of the Georgian spicy relish, adjika, then use this one instead of the spices (a tablespoon or two, depending on your taste).

Karina's Easy Chicken and Balsamic Peppers Recipe

This a great make-ahead dish. Assemble it, cover with foil, and chill until you are ready to bake it (and add extra time to the baking- 10 to 15 minutes).

4 large ripe bell peppers: red, green, orange, yellow cored and sliced thin
1 large sweet onion, sliced thin
1/3 cup organic balsamic vinegar
1 tablespoon gluten-free Worcestershire Sauce
1/4 cup extra virgin olive oil
1/4 cup or so chicken broth
6 fresh cloves of garlic, chopped
1 tablespoon dried basil
1/2 teaspoon thyme
1/2 teaspoon rosemary
4 fresh, organic free-range split breasts of chicken, rinsed and patted dry
Sea salt and ground pepper, to taste

Preheat oven to 375ºF. Toss the pepper and onion slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, Worcestershire, olive oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat.

Place the split chicken breasts in the bottom of a baking pan sprayed with olive oil. Season with sea salt and pepper, to taste. Pour the balsamic pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce.

Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 20 minutes. Spoon the sauce all over the peppers and chicken breasts to keep everything happy and moist, recover it and continue to bake until everything is melt-in-your-mouth tender (depending upon the thickness of the chicken, and the size of your pepper strips, and your particular oven and altitude it could be an additional 10 minutes or 20 minutes). You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft.

Serve with a side dish of cooked rice or quinoa, brown rice pasta tossed in pesto, or creamy mashed potatoes, and crisp baby greens on the side.

Watch the video: Andreas chicken stew and stew preparation for the freezer (January 2022).