Chicken Stew

Ingredients

• Chicken Thigh1 large (100 g)
• Potato1/2 medium (90 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Paprika1/2 teaspoon (2 g)
• Garlic1/2 clove (2 g)
• Tomato1 count (130 g)
• Salt1/2 teaspoon (3 g)
• Cumin1 pinch (1 g)
• Peas1/4 cup (50 g)
• Rice1 cup (200 g)
• Chicken Broth1/4 cup (60 g)
• Vinegar1 tablespoon (10 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Heat the oil in a pot. While heating, season the chicken with garlic powder, salt and cumin. Once heated, add the chicken and brown on both sides.

2. 2

   Step 2

   Reduce the heat, add the vegetables, paprika, broth and vinegar. Cover.

3. 3

   Step 3

   Cook over low heat, dice the potato and add it to the pot and cover again. Optional: Add bay leaf.

4. 4

   Step 4

   When the potato, vegetables and chicken are cooked, turn off and serve with the rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.