Chicken and Corn Cream Stew

Chicken and Corn Cream Stew

Plenty of vegetables and flavor.

Cooking time
25 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

300 g (10.6 oz.)


1 stick


1 head

380 g (13.4 oz.)

200 ml (6.8 fl. oz.)

a dash

a dash

2 Tbsp


1& 1/2 Tbsp


  1. Cut the chicken thighs into bite-size pieces and season with a dash of salt and pepper.
  2. 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.
  3. 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.
  4. Pour in the milk, soy sauce and a dash of pepper to season, then add in the broccoli.

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