Chicken and Corn Cream Stew
Plenty of vegetables and flavor.
25min
418kcal
600mg
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Cut the chicken thighs into bite-size pieces and season with a dash of salt and pepper.
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Cut the potatoes into bite-size pieces. Cut the carrot into 2 cm (0.8 in.) thick half rounds and peel the onions. Separate the broccoli into florets and boil on the hard side.
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Heat up the vegetable oil, then saute the chicken, potatoes, carrots and onions. Sprinkle in the flour and saute all together. Then add in 300 ml (10.1 fl. oz.) of water, and cook until the ingredients are soft, stirring occasionally.
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Pour in the milk, soy sauce and a dash of pepper to season, then add in the broccoli.
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.
Carrots - rounds
Peel the skin of the carrot, remove the stem, and slice at consistent widths from end to end.
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