Home
Ingredient
Quick Chicken Breast Stew
Introduce
Chef :
Gary WaiteQuick Chicken Breast Stew
The Chicken and Vegetables are already cooked - apart from the onions and the potatoes. The carrots and Brussel Sprouts I boiled and boiled them with the use of 2 Knorr Chicken Stock Cube's. The whole Swede ( Vegetable ) I peeled and then chopped into 6 thick blocks and then I roasted in the oven at Gas Mark 7 for 3 hours, are soft and done, though, in 2 hours and 30 minutes, though. Allow too cool overnight and then are ready too use.
Ingredient
Food ration :
1 PersonCooking time :
20 minutes
2 tbsp.
Olive Oil
1 Litre
an 100ml / 1.100ml of cold water
Cooking instructions
* Step 1
Fry the chopped onions in Olive Oil and then peel the potatoes, wash in cold water within a large mixing bowl and then chop into smallish chunks and then fry off with the chopped onions for a little while.
* Step 2
Add 500ml of cold water and then bring to the boil and then add the One Chicken Stock Cube and then add the already cooked roasted Swede and then add the already cooked Carrots and Brussel Sprouts, season a little with salt and pepper and then when the stock water evaporates - add another 500ml (large mug) of cold water.
* Step 3
Nearing the end of 20 minutes cooking - add the cooked chicken breasts for the last 2 minutes or 3 minutes and add 100ml of cold water and season.
* Step 4
The Chicken Breasts I roasted in lot's of hot Vegetable Oil from frozen and roasted at Gas Mark 7 for 45 minutes.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic