Potato Chicken Stew
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!
Ingredients
- 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
Instructions
- 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!
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