Chicken Stew with Assorted Vegetables

A pregnant woman needs to eat enough for two people. Not only does she need enough food but it also has to be low on spices and wholesome. Chicken stew is one of the finest foods for those who are expecting. Each serving contains close to 280 calories with 18 grams of fat, and 30 grams of protein (depending on how many pieces are consumed). It contains no carbohydrates unless potato is added to it. Due to the presence of an abundance of vegetables, it also is rich in Vitamin A, Vitamin B-6, iron, calcium and magnesium. Easy to cook and even easier to digest it remains a perennial favorite to be consumed during winter. But indeed the stew and its hundreds of local variations can be had during the rest of the year too.

Ingredients for Chicken Stew with Assorted Vegetables

Ingredients for Chicken Stew with Assorted Vegetables:

 1 kilogram of chopped chicken
 1 onion
 1 red bell pepper or capsicum
 500 grams of tomato (cut into cubes)
 1/2 spoon salt
 1/2 spoon pepper
 1 bay leaf
 1 spoon ginger paste
 2 cloves garlic mashed into a paste
 2 carrots chopped (julienne style)
 1 cup chopped cabbage
 1 cup of peas

Method for Chicken Stew with Assorted Vegetables:

Method for Chicken Stew
Method for Chicken Stew

 Heat oil in a pan and sauté the onion with the red pepper, previously cut according to taste, in
squares or julienne.
 After a couple of minutes, add the tomato, also cut into cubes and the chopped chicken.
Continue to sauté everything and always try to ensure that the pieces of chicken are sealed
before adding the rest of the ingredients.
 The next step will be to add the bay leaf garlic, ginger and continue to saute over low heat. Add
salt and pepper to taste.
 After 3-4 minutes gently stir in rest of the vegetables – chopped cabbage, peas, carrots, all diced
and seasoned.
 After 2-3 minutes you will find how the vegetables and the chicken are releasing their juices, it
will not be necessary to add extra liquid. If needed add a half cup of warm water.

 In all the chicken should be cooking for about 10-12 minutes more over low heat. To prevent
loss of fluid cover the pan. Some prefer to add the eas at this stage so that they remain little
 Remove from flame after 20 minutes and serve warm. Make sure the chicken is thoroughly
cooked by sticking a fork into it.


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