Friday, September 26, 2008

Chicken Stew

Chicken Stew, Continental FoodI made this chicken stew to eat with Italian Foccacia bread I have just learned to make- the recipe of which I will post later. This simple stew with vegetables and herbs tasted wonderful as I used home made stock made by my friend SS who shared some with me. It makes all the difference to add home made stock compared to soup cubes.
You can make this stew without the meat and only veggies as an alternative.
Serve with rice or bread ! I used my habanero chilli oil as a base, you could use any other oil of your choice

500 gms of chicken pieces
1 tablespoon habanero chilli oil
2 onions sliced
1 teaspoon freshly ground garlic
Salt and black pepper to taste
1 cup stock
2 potatoes cubed
4 carrots chopped into large chunks
2 cups milk
1/2 teaspoon oregano

Heat oil and brown the chicken pieces well on all sides in the hot oil on a high flame.
Lower heat, add onions to the browned chicken and cook for 2-3 minutes, add garlic paste, salt and pepper to taste, and stir. Cook for 10 minutes or so on a low heat, covered.
Add the potatoes and carrots and cook for 5 minutes.
Add the stock, simmer and cover and cook till vegetables and chicken are cooked.
Add the milk and keep stirring occasionally.
Add oregano and keep stirring till the gravy is of desired thickness. I didn't add any cornflour but you can if you like a thicker stew.

1 comment:

Anonymous said...

Thanks Ria....that was a quick and a very satisfying recipe...