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Traditional Potato Stew with Chicken meat !

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Traditional Potato Stew with Chicken meat !

Features:
  • Gluten Free
  • Spicy
Cuisine:
  • Medium

Directions

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One of my favorite stews, which my mother often prepared from potatoes and chicken meat in our home, very often to this day im also preparing it periodically, especially on rainy and cold days and when I need light and liquid food.

Mashing of some of the boiled potatoes at the end can give great flavor of this dish.

Red pepper is one of the healthiest spices with great benefits in cleaning blood vessels, I just want to mention one of recent studies that it prevent heart attacks and especially improves blood circulation.

 To prepare this delicious and easy meal, you can use any meat of your choice, chicken breast or whole cooked chicken, which you will shred with a fork into small pieces after cooking.

 Preparation and ingredients

 2 pieces of chicken breast

 3 medium sized potatoes

 2-3 carrots

 1 head of onion

 1 clove of garlic or garlic powder

 celery to taste

 3 tablespoons of tomato sauce

 salt to taste

 Spices and herbs to taste (parsley, nutmeg, chili flakes, red pepper, mint, bay leaf, curry, turmeric, black pepper..)

 Preparation

 Boil the chicken meat well, at least half an hour depending on which part you will use, and save the water in which it will be boiled to add it at the end.

 Cut the meat into smaller pieces with a fork, and chop the vegetables into cubes and carrot oval pieces.

 Add oil to a pan and fry the onion well on low medium heat until it softens, then add the chicken in pieces and fry it for a few minutes on medium heat. 

Add the chopped carrots, celery and potatoes and spices to taste and fry for a few more minutes.  At the end, add the tomato sauce with two or three bay leaves and pour over the water in which the chicken was cooked.

 Let it boil for at least 15 minutes.

 At the end, mash a part of the potatoes from the stew and add them again to cook for a while longer. 

While the stew is boiling, add a little oil on low heat and a spoonful of flour in a pan, stir briefly, so that the flour does not darken, and then add two spoons of red pepper mix briefly and remove from the heat.  Add liquid from the boiling stew to the pan, mix well to dissolve all the flour for a nicer thickness.  

 Serve and sprinkle with chili flakes and fresh parsley.

 Have a good appetite!

 Cheers!

Olgica

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