Simple Chicken Stew/Soup
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“A wonderful meal for a cold night. (I hate cooked carrots. Cooking them this way makes them fall apart & become part of the broth. You still get the nutrients without actually biting into them.)”
Simple Chicken Stew/Soup
3 recipe photos
READY IN:30mins |
SERVES:4 |
UNITS:Metric |
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Ingredients Nutrition
- 3 skinless chicken pieces (2 leg quarters & 1 breast)
- 709.77 ml water
- 14.79 ml olive oil
- 29.58 ml tomato paste
- 2 medium garlic cloves, cut in half
- 4.92 ml salt
- 4.92 ml black pepper
- 4.92 ml paprika
- 4.92 ml cumin
- 2.46 ml ginger
- 1.23 ml turmeric
- 2 carrots, bite size
- 1 medium onion, chopped
- 3-4 medium potatoes, peeled & cut into 1 inch pieces
Directions
- Sprinkle a small amount of salt, pepper, cumin, & paprika on the chicken. (About 1/2 teaspoon of each spice for all 3 pieces of chicken).
- Pour 1 1/2 cups of water into the pressure cooker. Add the olive oil, tomato paste, garlic, & the rest of the spices into the pot. (Don't forget 1/2 teaspoon of salt, pepper, cumin, & paprika).
- Note: If you are using a regular pot instead of a pressure cooker the cook times are tripled & you may need more water.
- Place the chicken into the cooker & add the onions & carrot. Cook for 10 minutes, after it begins to hiss. (Regular pot, roughly 30 minutes).
- Remove chicken & place on a plate. Put the potatoes & 1 1/2 cups of water into the pot & cook for 4 more minutes, after it begins to hiss. (Regular pot, 12-15 minutes).
- While the potatoes are cooking break the chicken into small pieces (disregard the bones).
- Once the potatoes are done add the chicken back into the pan & stir. Pour into a serving dish & serve with warm bread.
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Simple Chicken Stew/Soup