Paprika Chicken Stew with Potato and Carrot

Ingredients

• Chicken Breast200 g
• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Paprika Powder1 teaspoon (3 g)
• Oil1 tablespoon (10 ml)
• Onion1/4 count (38 g)
• Water1/4 glass (63 ml)

Instructions

1. 1

   Step 1

   Add salt and pepper to taste and cut the chicken to save some time. In the meantime, heat half the oil in a pot over high heat.

2. 2

   Step 2

   Once heated, add the chicken and brown all its sides for about 5 minutes. Remove and set aside.

3. 3

   Step 3

   At the same time, chop the garlic and onion.

4. 4

   Step 4

   Peel and cut the carrot and potato, the carrot into sticks and potato into medium pieces of a similar size.

5. 5

   Step 5

   Stir-fry the garlic and onion over medium heat with a pinch of salt and half of the paprika for 5 minutes. Stir in the mixture from time to time.

6. 6

   Step 6

   Add the chicken, the potato and cover with water or chicken broth. Add salt and pepper and season with the remaining paprika.

7. 7

   Step 7

   Once boiling, lower the heat and cook for 15 minutes. If you have bay leaves, oregano and thyme, add.

8. 8

   Step 8

   Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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