Introduction: Carrot and Tomato Chicken Stew
Carrot and Tomato Chicken Stew Recipe:
2 large carrots (diced)
1.5 tsps. olive oil
1 small onion (diced)
1 can diced tomatoes (I used no-salt added)
1.5 cups diced cooked chicken breast
2 cups chicken broth
1 tbsp. corn starch
¼ cup water
Salt and pepper to taste
Recipe Directions: Add corn starch to water (to make a slurry) and set aside. On medium heat in a sauce pan sauté onions until clear; stir in carrots and broth and bring to a boil. Turn heat down and let simmer for five minutes; stir in tomatoes and add slurry. Let simmer until the stew begins to thicken. Once thicken add cooked chicken stirring until the chicken has been mixed in with the stew. Serve in warm bowls with crusty bread.
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