Family Meals Supper Dinner

Low-GI Hearty Chicken Stew

Chicken portions in a rich, creamy sauce with potatoes and vegetables.


1 Tbsp (15ml) oil
6 - 8 Chicken pieces
1 Onion
1 Garlic clove
150g button mushrooms
1 Red pepper
3 Tbsps (45ml) cake flour
2 Carrots peeled and chopped
300g Baby potatoes
2 ½ cups (750ml) chicken stock
4 tsps (20ml) MAGGI Lazenby Worcestershire Sauce
½ cup (125ml) NESTLÉ Ideal Evaporated Milk
100g green beans
1 Tbsp (15ml) fresh parsley
Black pepper
1 Tbsp (15ml) MAGGI Original Chilli Sauce


Heat the oil in a deep casserole pan and fry the chicken pieces for 5-6 minutes per side, until golden brown. Remove the chicken pieces from the pan and place in a plate and set aside for later.
Return the pan to the stove and gently fry the onions and garlic for 4 minutes on medium heat. Then add the mushrooms and peppers, stirring lovingly and cook for a further 4-5 minutes blending all the flavours together.
Stir in the flour. Return the chicken to the pan and add the chopped carrots and baby potatoes, chicken stock, MAGGI Lazenby Original Worcestershire Sauce, MAGGI Original Chilli Sauce and NESTLÉ Ideal Evaporated Milk. Bring the mixture to the boil, then simmer for 20 - 25 minutes.
Add the green beans and cook for a further 10-12 minutes, or until all the vegetables are tender.
Season to taste with salt and black pepper, garnish with parsley and serve with rice, MAGGI Hi-Fibre Chicken & Mushroom Flavour Noodles or your favourite crusty bread.
Finally serve with love and savour the goodness of this delicious wholesome meal which will satisfy even the pickiest of eaters!