Pascale's Kitchen: Chicken and vegetable stew
By PASCALE PEREZ-RUBIN, Jerusalem Post, December 10, 2022
Chicken and vegetable stew
Makes 4-6 servings.
- 2 onions
- 2 carrots
- 2 bell peppers
- ½ head of cabbage
- 3 Tbsp. oil
- 500 gr. chicken breast, cut into medium chunks
- 8 cloves of garlic
- 1 red or green chili pepper (if you like it spicy)
- 1 heaping Tbsp. chicken soup powder (no MSG)
- ½ tsp. turmeric
- ½ tsp. cumin
- Salt and pepper, to taste
- Around 2 cups of water
Peel the onions and carrots. Cut out the pith and seeds of the peppers. Chop the onions. Cut the carrots into rings or cubes. Cut the peppers into small pieces. Cut the cabbage into strips or small pieces. Transfer all the cut vegetables to a bowl.
Heat the oil in a large, flat pan. Add the chicken pieces and sauté until they have browned, then transfer to a separate bowl. Add more oil, if necessary, then add the onion to the pan and sauté. Sauté the carrots and peppers for 3-4 minutes. Add the garlic, spicy pepper and cabbage, and continue sautéing.
Add the chicken back to the pan and add seasonings. Mix well, then add water and bring to a boil. (The water should cover all the ingredients.) Cover the pot and lower the heat. Cook for 30 minutes until the vegetables have softened completely. Serve hot with your favorite side dish.
Level of difficulty: Easy Time: 40 minutes Status: Meat