Tuesday, February 24, 2015

Chicken Vegetable Stew

Recipe: Chicken Vegetable Stew
What better way to warm up during the snowy weather than with a delicious chicken vegetable stew?

2 tbsp. olive oil
3 cloves garlic, smashed
1 1/2 onion, chopped
2 tomatos, chopped
1 tsp. basil
1 tsp. salt
1 tsp. freshly ground black pepper
4 chicken drumsticks (optional: marinate in soy sauce)
3 tbsp. soy sauce
4 tsp. vegetable base
3-4 cups water

Cook Time: 1 hour

Serves 4-6

1. Heat the olive oil in a large pot over medium heat until oil simmers. Add the smashed garlic and stir for two to three minutes until golden. Then, add onions and tomatoes and stir until softened.

2. When the vegetables are tender, add 3-4 cups of water and stir thoroughly for one minute. Next, add your 4 chicken drumsticks and let sit for ten minutes.

3. Once your vegetables and chicken are boiling together in the pot, add 4 tsp. of vegetable base and stir until dissolved. Next, add 3 tbsp. of soy sauce and let your chicken and vegetable mixture sit for about fifteen minutes.

4. Check every few minutes to see if chicken is cooking thoroughly. Add 1 tsp. of freshly ground black pepper and 3/4 tsp. of salt for taste. Add 1 tsp. of basil or another type of spice to your liking.

5. Lastly, let your stew sit for thirty minutes with the pot lid on top. Stir every once in a while to make sure chicken and vegetables are mixing well. Serve warm in a bowl.

Optional: You can marinate the chicken drumsticks in soy sauce for twenty-thirty minutes before making your stew for extra taste. The chicken and vegetable broth can also be used as a noodle base.

(Photos taken in NYU University Hall)