Chicken Stew with Turmeric and Carrots

Ingredients

• Chicken Breast150 g
• Potato1/2 medium (90 g)
• Carrot1/2 medium (30 g)
• Chicken Broth1/2 cup (120 g)
• Garlic1 clove (3 g)
• Turmeric1/2 teaspoon (1 g)
• Rice3/4 cup (150 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Heat the oil in a pot over high heat. Cut the chicken into bite-size pieces and season with salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and brown on both sides. This will take 3-4 minutes.

4. 4

   Step 4

   Meanwhile, mince the garlic. Peel the potato and carrot, cut the carrot into not very large slices and dice the potato.

5. 5

   Step 5

   When the chicken breast is browned, lower to medium heat and add the garlic. Stir-fry for 1 minute.

6. 6

   Step 6

   Then add the carrot and potato. Season with turmeric and salt and pepper to taste.

7. 7

   Step 7

   Add the broth and boil for about 10-12 minutes until the vegetables are tender.

8. 8

   Step 8

   Add more liquid if necessary.

9. 9

   Step 9

   Once ready, remove from heat and serve hot with rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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