Chicken Stew
- 2 chicken breasts (boneless skinless)
- 2 medium carrots
- 5 potatoes, cubed
- 2 cobs of corn
- 1/2 onion, chopped
- 1 cup butter beans
- tbsp oil or butter
- 1 cup flour
- 1 tbsp cornstarch
- 1 cup rice
- Cook chicken for about 5-7 minutes in either 2 tbsp oil or butter.
- I have about 3 cups of chicken.
- Add desired seasoning.
- I used about a table spoon of what's pictured.
- Add enough water to cover chicken.
- Cover and simmer about 15 minutes.
- In seperating pot boil the beans in water until tender.
- I do this because I have bad luck with my beans not being done if I put them in with everything else.
- But if you aren't like me, feel free to add them in when the rest of the veggies are added.
- Add veggies (including beans) and return to medium heat.
- For 30-45 minutes.
- Take 1 cup flour and 1 tbsp cornstarch and mix to a paste.
- Add into pot.
- Add additional water to pot if consistency is too thick.
- Once desired thickness is reached, leave on low heat until ready to serve.
- Serve over rice.
- (Cooked according to package. )
chicken breasts, carrots, potatoes, cobs of corn, onion, butter beans, oil, flour, cornstarch, rice
Taken from cookpad.com/us/recipes/368371-chicken-stew (may not work)