Instant Creamy Chicken Stew
Instant roux and tomato juice are used for this quick, creamy and savory dish
25 minutes
415kcal
1.0g
- Nutrition facts are for one serving.
- Nutrition information does not include additional toppings.
Ingredients(Servings: 3)
Directions
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Cut the chicken and potato into chunks. Chop up the carrot. Divide the onion into wedges.
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Heat the butter in a frypan or pot, cook the chicken, then add in and saute the potato, carrot and onion.
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Once the oil is spread over all ingredients, add in (A) and boil for 15 minutes over medium flame.
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Add in and dissolve the stew blocks, add in the milk and stir.
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Serve in a bowl with a side of sliced baguette and garnished with parsley.
Cooking Basics
Potatoes - cut into bite-size pieces
Peel, remove any eyes and cut into half. Next, cut into 3 cm (1. 2 in.) chunks. It will depend on the size, but if a potato is divided into 4 to 6 equal pieces, it usually will be bite-size.
Onions - wedge cut
Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.
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