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Easy Chicken Breast Stew With Onions and Carrots

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“This is our weekly/by weekly recipe and it's so simple and delicious. I never even thought of posting it, but my son insisted on doing so. This recipe is very old. My granmother, my mother made it the same way for years. You can easily make this with cut up chicken, beef or pork, I did that many times before, just cook it longer and add potatoes 0.5 hour before the end, or until done.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle chicken pieces with salt, pepper and meat tenderizer and sauté in olive oil for a couple of minutes, add to your cast iron pot, or any heavy pot.
  2. Sauté onions until translucent, add carrots, garlic and half of parsley, sauté for 2-4 more minutes, until vegetables are tender, add a little more salt to taste. Add to the pot with chicken.
  3. In the same skillet as you cooked chicken, veggies add your chicken stock or water and heat it till it boils, add into the pot. The liquid should cover about the half of the chicken with veggies.
  4. To the same pot add ketchup and heavy cream , mix the whole thing well and bring in to the boil.
  5. Lower the heat to medium and cook for 15-20 minutes, or until potatoes are tender.
  6. Enjoy!

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