For most folks, weekdays are packed so fixing a meal that is distinctive and wholesome as well as delicious at instances turns into a project. This colorful chicken stew is something that I came up with on one such evening. It got prepared n a jiffy and was lapped up by everyone on the dinner table.
- Boneless Chicken 200 gms cut into 1″ pieces
- Rosemary 1/4 Tsp
- French Beans 5-7
- Carrot 1 small
- Broccoli 1 small separate the florets.
- Green Capsicum 1/2 small
- Red Capsicum 1/2 small
- Yellow Capsicum 1/2 small
- Onions 4 small quartered
- Garlic cloves 4 chopped finely
- Baby corns 4-5 cut lengthwise
- Mushrooms 100 gms cut into small pieces
- Chicken broth 4 cups
- Cornflour 1 Tbsp
- Butter 2 Tbsp
- Salt to taste
Heat 1 Tbsp butter in a wok and fry onions and garlic till they are fragrant. Add all the vegetables except the capsicums and fry for about 5 minutes. Pour in 1/2 cup chicken broth and allow the vegetables to cook. The carrots should cook. Evaporate the remaining broth and keep everything aside.
Add 1 Tbsp butter and put in the chicken. Salt it lightly, sprinkle rosemary and cook the chicken in butter till it is half done. Add all the vegetables to the chicken, at this stage add mushrooms and half the capsicums. Add the remaining broth and allow it to come to a boil. Reduce the flame and cook for about 15 minutes to let the flavors mix. Add the remaining capsicums and boil for 2-3 minutes. By now the chicken will be fully cooked.
Add cornflour to 1/8 cup of cool water, mix well and pour it into the cooking broth. Allow it to thicken. (this step is optional)
Serve this delicious and colorful chicken stew with steamed rice and a dollop of butter). You can also serve this with bread.