Mild Young chicken stew with vegetables and canned soup

Mild Young chicken stew with vegetables and canned soup

 There are many regional variations of stew. I used a 6 weeks old young chicken. I added some rice to the stew. It is a one-dish meal. This is an easy recipe and takes very little time.

                             

                                     Recipe summary
                                              For
       Mild Young chicken stew with vegetables and canned soup

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves:4

1.Marinate  cleaned 1 kg chicken with 1/2 tsp turmeric 1/2 tsp  salt   1 tsp pepper mix  1 tbsp white flour.

2. Peel and cut 150 gram potato, and 150 grams carrot into bite size pieces.

3. Clean 100 grams asparagus and remove the hard part.

Celery,potato,carrot,asparagus,
ginger,garlic,onion.

4. clean and cut 100 grams celery into bite size pieces.

5.In a large stock pot or a pan add 3 tbsp oil and heat it up. Reduce the heat to medium add the chicken and fry for 5 minutes. Remove and keep aside.  

6. Add the 150 grans chopped onions and saute for 5 minutes.

7. Add chopped 4 cloves garlic and finely cut 15 grams ginger and fry for a minute.

8. Add 1 tsp fennel seeds and fry for a minute.

 9. Add carrots, potatoes, asparagus,and celery  and saute for 3 minutes. 

Mild Young chicken stew 
with vegetables and canned soup

10. Add the fried chicken and mix well.

11. Add the 2 cups chicken broth, 750 ml water and cover. Bring to  boil and simmer for 10 minutes  to cook chicken and vegetables. 

12. Add 2 cups cooked rice and simmer for 5 minutes. 

13.  Add the canned country style mushroom chicken soup and simmer for another 3 minutes. Taste for seasoning and adjust. 

Mild Young chicken stew with vegetables and canned soup is                                                ready.

                    Recipe follows in detail with pictures.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves:4

Ingredients
Main
1 kg spring chicken, cut into bite size pieces with bones
150 grams potatoes, peeled and cut into bite size pieces
150 grams carrots,  peeled and cut into bite size pieces
100 grams celery, cut into bite size pieces
100 grams asparagus

Others
150 grams shallots or red onion, peeled whole
4 cloves of garlic, sliced
15 grams ginger, finely diced
2 cups cooked rice
1 can Campbell cream of mushroom soup (optional)
2 cups chicken broth
3 tbsp oil
1/2 tsp salt
750 ml  water
1 tbsp all purpose flour
Spices
1 tsp pepper powder
1/2 tsp turmeric powder
1 tsp fennel seeds

Celery,potato,carrot,asparagus,ginger,garlic,onion.

Preparation
Marinate chicken with turmeric salt pepper mix white flour

Chicken pieces

Marination for chicken

Adding flour

Cut potato,carrot into bite size pieces
Clean asparagus

Method

In a large stock pot or a pan add the oil and heat it up. Reduce the heat to medium add the chicken and fry for 5 minutes. Remove and keep aside

stir frying flour coated chicken

Add the onions and saute for 5 minutes.

Adding  the onions 

cand fry for a minute.

Adding ginger and garlic

Add fennel seeds and fry for a minute.

Add fennel seeds 

Add carrots,potatoes, asparagus,and celery  and saute for 3 minutes. 

Add carrots,potatoes, asparagus,and celery 

Frying vegetables

Add the fried chicken and mix well.

Add the fried chicken

Add the stock, water and cover.

Chicken stock

Cover and bring to boil

 Bring to  boil and simmer for 10 minutes  to cook chicken and vegetables. 

Simmer

Add rice simmer for 5 minutes. 

Adding rice

Soup is almost ready

Add the canned soup and simmer for another 3 minutes.

Canned soup

Adding the canned soup

 Taste for seasoning and adjust. 

Mild Young chicken stew with vegetables and canned soup is ready

The stew is ready.

Mild Young chicken stew with vegetables and canned soup