Chicken Stew

Ingredients:

  • 4 chicken breast tenders
  • 1/2 onion, chopped
  • 3 garlic cloves, minced
  • 1 potato, peeled and chopped into chunks
  • 1 cup baby carrots
  • 1 can diced tomatoes,
  • 3 cups water
  • 1/2 beef boullion cube
  • 3-4 tablespoons vegetable oil

Heat half of vegetable oil in stock pot.  Add onion and garlic and cook until soft.  Add potato and cook until brown.  Remove vegetables and set aside.  Add the other half of the oil to the pot and let heat.  Cook the chicken breast tenders, browning both sides.  When chicken has been fully cooked, dump in all the remaining ingredients – cooked vegetables, carrots, water, bouillion cube, and the can of tomatoes (including water).  Bring to a boil, then lower to medium and let simmer for 45 minutes.

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4 responses to “Chicken Stew

  1. Pingback: Food Journal | Feed The Bear·

  2. Pingback: Food Journal | Feed The Bear·

  3. Pingback: Food Journal – 9/7/13 | Feed The Bear·

  4. Pingback: French Acadian Chicken Stew | gluadys' cookbooks·

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