Graham’s 30 minute Chicken and vegetable stew

Chicken and vegetable stew – Serves 6

Ingredients

  • 2 dessert spoons of sunflower or olive oil
  • 6 pieces of Chicken breast – cut into large 2″ chunks
  • 1 onion – finely chopped
  • 1 carrot per person – peeled and chopped
  • Add other vegetables of choice – cabbage, peppers sliced; peas, sweetcorn
  • 1 dessert spoon of cajun spices
  • 2 dessert spoons of bouillion
  • 1 1/2 Litres of boiling water
  •  1 dessert spoon of cornflour
  • 600 grams of rice
  • freshly ground mixed peppercorns

Method

  1. Add and heat the oil in a large stockpot or saucepan for half a minute on a medium heat until oil heated.
  2. Add cajun, chopped onion saute in a medium heat for one minute; maximum.
  3. Add chicken brown off adding vegetables of choice mixing thoroughly together to ensure spices well spread out; heat together for five minutes.
  4. Put bouillion or stock cubes to boiling water dissolving well before adding to the saucepan – mixing well with other ingredients once you do.
  5. Simmer for twenty minutes – check the chicken is cooked before serving.
  6. Once chicken is simmering cook the rice adding to pan and then double water to amount of rice simmering on a low heat for fifteen minutes.
  7. Add cornflour to a little cold water about 50ml eggcup amount – mix until smooth watery paste add to saucpean gently mix well heat to boil for two mintues to ensure flavours are blended together and cooked in.
  8. Serve with the rice adding freshly ground mixed peppercorns, to taste.

 

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