Hearty Chicken Stew(Lo-Fat)

• 2 Tbsp. oil
• 1 medium onion, chopped
• 1 Tbsp. minced fresh ginger or 1 tsp. ground
• 1 clove garlic, minced
• 2 Tbsp. all-purpose flour
• 2 medium tomatoes, diced
• 8 oz. red or white new potatoes, unpeeled
• 8 to 10 peppercorns
• 6 whole cloves
• 1 cinnamon stick
• 8 pieces chicken
• 2 c. water
• 3/4 lb. baby carrots
• 6 oz. peas

1. In a Dutch oven heat oil over medium heat.
2. Saute the onion, ginger and garlic for 3 minutes.
3. Add flour.
4. Cook 1 minute.
5. (Stir fast so it doesn't burn.)
6. Stir in tomatoes and cook 2 minutes. Wrap peppercorns, cloves and cinnamon stick in cheesecloth.
7. Add chicken, spice bag, water and Worcestershire sauce to onion mix. Reduce heat and simmer, covered, for 20 minutes.
8. Add the vegetables and cook, covered, until all are tender (20 to 25 minutes).
9. Remove spices and serve hot.
10. The amount of chicken can vary and a suggestion would be to take a whole chicken, debone it and cut it into bite size before adding it to the pan.
11. Can be frozen.

oil, onion, fresh ginger, clove garlic, flour, tomatoes, red, peppercorns, cloves, cinnamon, chicken, water, baby carrots, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880708 (may not work)