CHICKEN & CORN STEW

This chicken stew is super delicious and can be eaten alone or made into a pie or served over mash or veggies.
Winter is the time to spend your rainy lazy days in the kitchen, cooking amazing nourishing meals with your kiddies, enjoying a cheeky red and listening to some music.
LOVE IT!!!
But most of all I love cooking meals that the kids will actually enjoy and eat. 
This is a simple dish but has lots of flavour and you can add in your greens at the end when ready to serve. 
CHICKEN & CORN STEW RECIPE
  • Handful parsley
  • 1 brown onion chopped 
  • 2 x leeks, white and light green parts only, chopped
  • 50 g ghee, (butter or oil of choice)
  • 80 g rice flour (flour of choice)
  • 250 g Organic chicken broth (stock of choice)
  • 500 g boneless skinless chicken thighs, cut into pieces 
  • 300 g frozen corn kernels
  • Optional 50g Organic pouring cream 
  • Salt and Pepper to taste.
  • Optional add ins after cooked Celery leaves, Spinach leaves, Rocket, Parsley etc.

CHICKEN & CORN STEW METHOD

  1.  Chop Parsley ~ transfer into a bowl and set aside.
  2. Chop Onion and Leeks.
  3. Add butter to pot ~ medium high heat, melt and add Onion and Leeks ~ cook 2 mins.
  4. Add flour ~ cook 3 miand.
  5. Add stock
  6. Add chicken
  7. Add Corn ~ Stir to combine, cook until chicken is cooked through and thickened.
  8. Add salt and pepper and reserved parsley and combine. 
  9. Add optional add ins. 

 

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