Chicken Stew with Rice and Fried Egg

Ingredients

• Chicken Breast150 g
• Rice1/2 cup (100 g)
• Tomato1/2 count (65 g)
• Garlic1 clove (3 g)
• Potato1/2 medium (90 g)
• Egg1 count (55 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Heat water in a pot over high heat. Add a pinch of salt.

3. 3

   Step 3

   Dice the potato and add. Boil for 6-8 minutes or until done. Drain and set aside.

4. 4

   Step 4

   Then preheat a pan over medium-high heat. In the meantime, add salt and pepper to the chicken and cut into pieces.

5. 5

   Step 5

   Once heated, add half the oil, chopped garlic and diced tomato. Stir-fry for 2-3 minutes.

6. 6

   Step 6

   Then add the chicken and cook for 6-8 minutes until browned. You can add some broth or water to prevent from drying out.

7. 7

   Step 7

   Next, add the potato. Salt and pepper. Mix well.

8. 8

   Step 8

   At the same time, heat another pan over medium heat. Once heated, add the remaining oil and crack the egg. Fry for 2-3 minutes and then season with salt and pepper.

9. 9

   Step 9

   Top the stew with the fried egg and serve with rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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