Magical Instant Chicken Stew Recipe
Summary
Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| Chicken - 1 in pieces (or use Leg joints -4,separated) | ||
| Russet potatoes | 2 Large | |
| Tomatoes | 3 Large | |
| Onions | 3 Large | |
| Carrots | 2 | |
| Celery stick | 1 | |
| Garlic | 3 Clove (5gm) | |
| Mushrooms | 1 Small | |
| Rosemary | 1 Tablespoon | |
| Dark soy sauce | 1 Tablespoon | |
| Dry sherry | 2 Tablespoon | |
| Oyster sauce | 1 Tablespoon | |
| Black pepper | 1 To taste | |
| Water | 100 Milliliter | |
Directions
GETTING READY
1) Wash the chicken well and cut chicken into desired pieces.
2) Peel and cut potatoes to 3.5-cm/1.4-inch chunks.
3) Cut the tomatoes into quarters and peel,quarter onions.
4) Slice or cut the carrots into wedges.
5) Cut the mushrooms into quarters or halves.
6) Finely chop celery and garlic.
MAKING
7) Use a good-quality nonstick pan,If you wish to use chicken with skin on.
8) Fry the chicken on high heat by turning until skin browns on all sides.
9) Onto separate plate,transfer the chicken.
10) Into the saute pan,with the leftover chicken fat now add garlic, celery and rosemary.
11) Fry till nice smell comes.
12) Now add potatoes and cook for 5 minutes on high heat.
13) Add all other ingredients leaving chicken and cook for about 5 minuteson simmering heat.
14) Cover the pan after adding chicken and stew for 10 minutes, adding water if needed.
15) Add in 50-ml/1.7-ounce quantities, but do not exceed the level of the meat if you want a gravy of thick consistency.
SERVING
16) Serve when chicken juices separate clear and potatoes start to flake.
1) Wash the chicken well and cut chicken into desired pieces.
2) Peel and cut potatoes to 3.5-cm/1.4-inch chunks.
3) Cut the tomatoes into quarters and peel,quarter onions.
4) Slice or cut the carrots into wedges.
5) Cut the mushrooms into quarters or halves.
6) Finely chop celery and garlic.
MAKING
7) Use a good-quality nonstick pan,If you wish to use chicken with skin on.
8) Fry the chicken on high heat by turning until skin browns on all sides.
9) Onto separate plate,transfer the chicken.
10) Into the saute pan,with the leftover chicken fat now add garlic, celery and rosemary.
11) Fry till nice smell comes.
12) Now add potatoes and cook for 5 minutes on high heat.
13) Add all other ingredients leaving chicken and cook for about 5 minuteson simmering heat.
14) Cover the pan after adding chicken and stew for 10 minutes, adding water if needed.
15) Add in 50-ml/1.7-ounce quantities, but do not exceed the level of the meat if you want a gravy of thick consistency.
SERVING
16) Serve when chicken juices separate clear and potatoes start to flake.
Chef
