One Pot Chicken & Veggie Stew

January 13, 2016


Author Notes: An Indian/spice inspired one-pot wonderdish that's perfect for a chilly winter night. Packed with fresh veggies, spices and a dash of creaminess, this stew has no artificial/packaged flavours or stocks. It's also gluten-free so indulge in it absolutely guilt free!Shuchi

Serves: 4

Ingredients

  • 1 pound Ground chicken
  • 1 Plum tomato, diced
  • 5-6 Grape tomatoes, halved
  • 1 Red onion, finely chopped
  • 1 tablespoon Ginger garlic paste (fresh)
  • 1 Carrot, diced
  • 1/2 Red pepper, diced
  • 1/2 Green pepper, diced
  • 2 pieces Celery, diced
  • 2 cups Fresh baby spinach
  • 1 Green chili, finely chopped
  • 1 teaspoon Peri peri spice (optional)
  • 1 teaspoon Cumin powder
  • 1 tablespoon Coriander powder
  • 1 teaspoon Dried oregano
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Smoked paprika
  • 1 teaspoon Red pepper flakes (more if you like it hot!)
  • 4 tablespoons Heavy cream
  • 3-4 tablespoons Grated gouda or sharp cheddar
  • Salt & pepper to taste
  • 1 splash Fresh lemon juice

Directions

  1. Heat the oil in a non-stick pan. Add the green chili and garlic ginger paste and sauté for a quick minute.
  2. Stir in the onions, carrots and celery, add a little salt, and let the vegetables sweat. (you can add or change the choice of veggies with season). Cook till the onion begins to turn translucent.
  3. Add the peppers along with all the dry spices, except the garam masala. Once the spices have roasted slightly, add the ground chicken, mix well and cook till the chicken begins to brown on the underside. Make sure you break the chicken well and there are no large lumps.
  4. Stir in the tomatoes, along with 2 cups water. Cover and let the stew simmer on medium-low heat for 15-20 minutes. The chicken should be completely cooked.
  5. Mix in the cream and cheese, and let the cheese melt into the broth.
  6. Lastly add the garam masala and the spinach, and cook for a few minutes till the spinach is just wilted. Remove from heat, squeeze a dash of lime and serve piping hot.
  7. Enjoy with a piece of crusty bread, barley, or simply on it's own. A one-pot wonder that's healthy, flavourful and a great weekday comfort meal.

More Great Recipes:
Stew|Soup|Chicken|Vegetable|One-Pot Wonders|Serves a Crowd|Winter|Gluten-Free|Side

Reviews (2) Questions (0)

2 Comments

Author Comment
Shuchi November 13, 2017
Michael, glad you enjoyed it so much!! And love the little tweaks you've given the recipe- like you said , it's so versatile and the possibilities are endless. Keep cooking!
 
michael November 13, 2017
This is a wonderful dish. Think of it as a blank canvass on which you can be wildly creative. I use freshly grated ginger, chili paste, red curry paste plus the listed spices (or just some of them depending on my whimsy). I prefer to cook all of the spices together in oil for a bit and then add the onions. After the onions have softened. I add the garlic. I use an entire can of roasted tomatoes (juice and all). Also, I use a whole rotisserie chicken strip and cut it up. I skip the smoked paprika (didn't have any) and found the curry and chili paste give it enough zing. I use smoked cheddar instead of gouda. A bit of sweet red chili sauce and lime rounds it out quite nicely. 3 or 4 cups of frozen vegetable in addition to the spinach makes it an all in one meal. It is very simple to make and goes well over rice or chopped boiled potatoes. There is enough for several meals and the remainder can be frozen for a quick as needed meal. This has quickly become one of my "go to" favorites. Bardzo smaczne!