Thick Chicken-Tomato Stew Recipe
Ingredients
| Chicken | 16 Ounce | |
| Onions | 2 , chopped | |
| Carrots | 1 1/2 Cup (16 tbs), chopped | |
| 1 1/2. cup celery, chopped | ||
| Mushrooms | 4 Ounce, sliced | |
| Bay Leaf | 1 | |
| Tomato sauce | 2 Cup (16 tbs) | |
| Parsley | 4 Teaspoon, chopped | |
| Corn | 1 8 Ounce, drained | |
| Seasoning without salt | ||
Directions
1. Cook chicken in 2 quarts water.
2. Strain water and reserve 6 cups of chicken stock.
3. Pick meat off the chicken and cut into bite-sized pieces.
4. Combine all ingredients in chicken stock and cook until vegetables are tender. Remove bay leaf.
2. Strain water and reserve 6 cups of chicken stock.
3. Pick meat off the chicken and cut into bite-sized pieces.
4. Combine all ingredients in chicken stock and cook until vegetables are tender. Remove bay leaf.
Chef
