This comfort and delicious Potato Chicken Stew is easy to cook and it can be done in less than 30 minutes of cooking. It is also a homey soupy dish very suitable for busy moms. The potatoes and carrots are soft and tender, and the chicken meat is pan fried before adding to the boiled mixture. By adding a little cornstarch thickening this stew-in-a-pot is a wonderful, healthy and well balanced one dish meal. Just serve this Potato chicken stew with rice on the side and it’s a perfect meal for your family to enjoy!
Potato Chicken Stew
- 1 large onion - shredded
- 150 g carrot - peeled and cut into small chunks
- 450 g potato - peeled and cut into small chunks
- 120 g brocolli - cut into florets
- 400 ml chicken or vegetable stocks
- 300 ml water
- 2 bay leaves - optional
- 1 tbsp corn starch +1 tbsp water, mix well
- 500 g boneless chicken leg
- salt & pepper to taste
- Heat some oil in a pan over medium fire. Stir fry onion for about 2 minutes.
- Add potatoes and carrots. Mix well. Add bay leaves, stock and water, bring to boil. Lower heat and simmer for about 20-30 minutes until the vegetables are tender.
- Clean and rinse chicken legs a few times and drain well, then dap dry with kitchen paper.
- On the chopping board, turn chicken leg skin down. Using a sharp knife and slit the chicken meat in few cuts but not cutting through the end. Then season with some salt and pepper.
- Heat up frying pan over medium-high heat without adding oil. Add chicken, skin facing down, fry till slightly brown , turning over for another 2 minutes to almost cooked. Transfer to a plate and absorb any excess oil with kitchen paper from the chicken and cut to bite sizes.
- When the potatoes and carrots are soft and tender, drop in the chicken meat and broccoli continue to boil for another 2-3 minutes or until the chicken cooked through.
- Lastly drizzle in the cornstarch solution to thicken the soup to your desired consistency.
- Season with some salt and pepper to taste. Dish up and enjoy!
- 1粒 大洋葱，切丝
- 150克 胡萝卜，切块状
- 450克 马铃薯，切块状
- 120克 西兰花，切小
- 400毫升 菜汤或鸡汤 （买盒装的）+ 300毫升 清水
- 2片 月桂叶 （可不加）
- 1汤匙 玉米淀粉 + 1汤匙水，搅匀
- 500克 无骨鸡腿肉
- 2茶匙 玉米粉 + 2 汤匙清水，搅匀备用(可不加）