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Summer Chicken Stew

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Yields1 ServingPrep Time15 minsCook Time45 mins

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1

Heat olive oil in the non-stick coated warmer pan and add shallots, carrots, celery, garlic, salt and pepper. Leave to cook for 5 minutes until vegetables are slightly soft.

2

Stir through tomatoes (with juice), chicken bouillon, basil, tomato sauce, bay leaves and thyme.

3

Grill chicken briefly and place in non-stick coated warmer pan.

4

Leave to cook on a low heat for about 25-30 minutes. Stir frequently and turn the chicken after 15 minutes.

5

Remove the chicken when ready and place on a plate.

6

Remove bay leaves.

7

Add potato starch to the mixture. Make sure the mixture is cooking otherwise it won’t thicken.

8

Remove bones from the chicken and mince the meat into small pieces.

9

Add minced chicken to vegetable mix and heat together.

10

Add salt and pepper to taste.

 4 chicken legs
 5 tablespoons olive oil
 2 chopped shallots
 2 sliced carrots
 2 sliced celery stalks
 1 green pepper
 2 cloves garlic, chopped
 2 cans of chopped tomatoes
 800 ml chicken bouillon
 ½ bunch of basil
 10 ½ tbsp tomato sauce
 2 bay leaves
 2 stalks of fresh thyme, chopped (leaves only)
 potato starch / maizena to thicken
 salt & pepper