Colourful chicken stew2016-08-22
- Yield : 400 gms
- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Colourful Chicken Stew: A Simple and healthy weekday meal
For most of us weekdays are packed so fixing a meal that is different and healthy as well as delicious at times becomes a challenge. This colourful chicken stew is something that I came up with on one such evening. It got ready in a jiffy and was lapped up by everyone on the dinner table.
If you like your stew to be runny and thin avoid using cornflour, and if you like them thick use cornflour to thicken it to the consistency you like. If you are a fan of herbs, feel free to add rosemary, thyme and parsley. They will enhance the flavours.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers and tomatoes) or meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.
Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. Thickeners like cornstarch or arrowroot may also be used.
Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients Source: Wikipedia
- Boneless Chicken 200 gms cut into 1" pieces
- Rosemary 1/4 Tsp
- French Beans 5-7
- Carrot 1 small
- Broccoli 1 small separate the florets.
- Green Capsicum 1/2 small
- Red Capsicum 1/2 small
- Yellow Capsicum 1/2 small
- Onions 4 small quartered
- Garlic cloves 4 chopped finely
- Baby corns 4-5 cut lengthwise
- Mushrooms 100 gms cut into small pieces
- Chicken broth 4 cups
- Cornflour 1 Tbsp
- Butter 2 Tbsp
- Salt to taste
Heat 1 Tbsp butter in a wok and fry onions and garlic till they are fragrant. Add all the vegetables except the capsicums and fry for about 5 minutes. Pour in 1/2 cup chicken broth and allow the vegetables to cook. The carrots should cook. Evaporate the remaining broth and keep everything aside.
Add 1 Tbsp butter and put in the chicken. Salt it lightly, sprinkle rosemary and cook the chicken in butter till it is half done. Add all the vegetables to the chicken, at this stage add mushrooms and half the capsicums. Add the remaining broth and allow it to come to a boil. Reduce the flame and cook for about 15 minutes to let the flavours mix. Add the remaining capsicums and boil for 2-3 minutes. By now the chicken will be fully cooked.
Add cornflour to 1/8 cup of cool water,mix well and pour it into the cooking broth. Allow it to thicken. (this step is optional)
Serve this delicious and colourful chicken stew with steamed rice and a dallop of butter). You can also serve this with bread.