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Oven Chicken Stew
Author:
Petro Neagu
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Ingredients
1
large long red pepper
diced
1
large carrot
peeled
1
large onion
cut julienne
4
medium potatoes
diced
2
small chicken breasts
diced
14
oz
canned peas
1
cup
tomato sauce
1
teaspoon
salt
1/2
teaspoon
ground black pepper
2
medium bay leaves
water
fresh parsley
chopped
You will also need:
kitchen knife
bamboo cutting board
colander
ceramic cookware with lid
oven safe
bamboo spatula
Instructions
Pre heat the oven to 375 F.
Dump diced long pepper, carrot shaves, julienned onion, diced potatoes and diced chicken breast into a ceramic cooking pot.
Wash peas and strain through a colander then add to the pot.
Add tomato sauce salt, pepper and bay leaves.
Pour 2-3 cups of water, just enough to cover the ingredients then mix gently, using a bamboo spatula.
Cover with lid and bake until 2/3 of the water dissolves, about 1 1/2 hrs.
Remove dish from oven and add fresh parsley to the pot, mixing gently with a bamboo spatula.
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