Super Quick Mediterranean Chicken Stew. In a medium bowl, dissolve the tomato paste in the chicken stock. Carefully uncover, and transfer chicken to a cutting board. Shred chicken, and stir into stew.
Add the flour and mix together. Add the tomatoes and bouillon cubes and bring to a boil. Saute the chicken tenders until cooked. You can cook Super Quick Mediterranean Chicken Stew using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Super Quick Mediterranean Chicken Stew
- Prepare 2 of onions, finely diced.
- Prepare 2 tbsp of Mediterranean paste.
- It's 2 cloves of garlic.
- It's 2 tbsp of corn flour.
- You need of Leftover roast chicken, shredded.
- It's of Salt and pepper.
- Prepare 400 mls of Chicken stock - about.
- It's of Olive oil.
Next, cut the chicken up into cubes and add the chicken cubes to the stew. The tangy sauce is super easy to make at home and is the perfect complement to these charred chicken kebabs. Made easily on a grill, grill pan, or simply in the oven, these kebabs are great for a. Return the chicken to the pan.
Super Quick Mediterranean Chicken Stew instructions
- Gently fry the onions and garlic in a tbsp of olive oil for about 10 minutes until soft and translucent..
- Add the paste and mix well with the onion. I used this paste from M&S which I happened to have in the fridge. You could use tomato purée instead and I’ve taken a photo of the ingredients if you want to recreate it..
- Then stir in the chicken stock and stir well. Start to bring the temperature up and while the stock is heating up, mix your corn flour with a little water to make a slurry. Pour the slurry into your stew as you bring it to a gentle boil. Allow the stew to thicken and add more corn flour if it’s too thin and more stock or water if too thick..
- Add your shredded chicken and heat through well for ten minutes before serving..
Add the broth, wine, salt and tomatoes and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chicken. This veggie-heavy bowl is loaded with crunch and color, thanks to crispy carrots and chickpeas, fresh kale, and a vibrant avocado dressing. Serve with couscous, rice, pasta, or pita bread." In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper.