Someone's in the kitchen with Dinahhhhh!

Last night I was making my wife some chicken fried rice for dinner, which she really likes. I don't like fried rice at all, so I decided to experiment a little. This is the result.

Simple Chicken Stew

1 large boneless chicken breast, cut into bite-size pieces
1 Tbsp olive oil
2 carrots, sliced
2 stalks celery, sliced
1/2 onion, chopped
1 large potato, chopped
1 cup frozen peas
4 cups chicken broth (1 box of Swansons stock)
1 chicken boullion cube
2 cups water
2 sprigs fresh rosemary
1/2 tsp parsley
1/2 tsp basil
dash cayenne pepper (optional)
1/4 cup cornstarch disolved into 1 cup cold water

Put the chicken broth, 2 cups water and boullion into a large pot. Chop the veggies - except the peas - and add to the stock before you turn on the heat (medium). Add the rosemary, parsley, basil and pepper, and stir occasionally as it heats.

Cut the chicken into bite-size pieces. Heat the oil in a frying pan and add the chicken. Cook until it turns white, about 3 minutes. It doesn't have to be completely cooked through. Add it to the stock and veggies.

Once the stock reaches a boil, turn the heat down to low and simmer uncovered about an hour or until potatoes are tender. Add the peas for about the last 10 minutes. Fish out the rosemary stems.

Turn the heat back up. Whisk the cornstarch in the cold water until well blended, then slowly pour it into the stock while stirring constantly. Bring back to a boil and cook for about 5 minutes, stirring often as it thickens.

Go light on the ceyanne pepper, because it will sneak up on you. You won't need to add salt, the boullion cube does that for you.

Rachael really liked this. It's easy to make, basically just chopping and heating, and full of good-for-you stuff. You could probably add some white wine to the stock as it simmers for flavor, or even a jar of chicken gravy for added body. I'll be making this again.

Posted by Ted at October 28, 2003 02:24 AM | TrackBack