Low-GI Hearty Chicken Stew
- 1 Tbsp (15ml) oil
- 6 - 8 Chicken pieces
- 1 Onion
- 1 Garlic clove
- 150g button mushrooms
- 1 Red pepper
- 3 Tbsp (45ml) cake flour
- 2 Carrots
- 300g Baby potatoes
- 2 ½ cups (750ml) chicken stock
- 4 tsp (20ml) MAGGI Lazenby Worcestershire Sauce
- ½ cup (125ml) Nestlé Ideal Medium Fat 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 and pan fry the chicken for 5-6 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
-
Return the pan to the stove and gently fry the onions and garlic for 4 minutes. Add the mushrooms and peppers and cook for a further 4-5 minutes.
-
Stir in the flour. Return the chicken to the pan and add the carrots and baby potatoes, chicken stock, MAGGI Lazenby Original Worcestershire Sauce, MAGGI Original Chilli Sauce and Nestlé Ideal Medium Fat Evaporated Milk. Bring 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, garnish with parsley and serve with rice, MAGGI Hi-Fibre Chicken & Mushroom Flavour Noodles or crusty bread.
