Chicken Stew with Potato, Carrot and Rice

Ingredients

• Chicken Breast200 g
• Rice1 cup (200 g)
• Potato1/2 medium (90 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Cumin1 pinch (1 g)
• Oil1 teaspoon (5 ml)
• Turmeric1 teaspoon (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked rice.

2. 2

   Step 2

   Peel and cut the potato together with the carrot. Chop the onion.

3. 3

   Step 3

   Preheat a pot over medium-high heat. Once heated, add the oil, vegetables and a pinch of salt.

4. 4

   Step 4

   Stir fry for 5 minutes over medium heat and stir occasionally or until the onion takes a transparent color.

5. 5

   Step 5

   Meanwhile, cut the chicken into bites and add to the pot with turmeric, cumin, salt and pepper to taste. Cook for 4-5 minutes.

6. 6

   Step 6

   Then add a little water or broth and turn up the heat, allowing the liquid to reduce slightly.

7. 7

   Step 7

   After about 6-8 minutes, check that everything is ready and remove from heat.

8. 8

   Step 8

   Serve the stew with the rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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