Shredded Chicken Stew with Mashed Potatoes

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Celery1/4 stalk (10 g)
• Cilantro1 tablespoon (3 g)
• Milk2 tablespoon (30 ml)
• Butter1/2 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Cut the breast into medium pieces and boil in salted water for about 12-15 minutes until cooked.

2. 2

   Step 2

   Once warm, shred using a fork or your hands.

3. 3

   Step 3

   At the same time, peel and cut the potatoes into small dices. Put in a pot with boiling water and let boil for 12 minutes or until soft.

4. 4

   Step 4

   Next, chop the onion and cut the celery into pieces. Peel and finely slice the carrot.

5. 5

   Step 5

   Heat the oil in a pot over medium heat and add the onion with a pinch of salt. Stir-fry for 5 minutes.

6. 6

   Step 6

   Then add the remaining vegetables, the shredded chicken and some chicken broth from the cooking process.

7. 7

   Step 7

   Add salt and pepper, cilantro and boil for 10 minutes.

8. 8

   Step 8

   Once the vegetables are soft, remove from heat.

9. 9

   Step 9

   Once the potatoes are soft, remove and drain. Smash, mix with the butter, milk and add salt and pepper to taste.

10. 10

    Step 10

    Serve the chicken stew with mashed potatoes hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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