Chicken White Stew

Chicken White Stew Recipe

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About Chicken White Stew Recipe:

When it comes to a warm, comforting and wholesome dinner, we never fail to mention a delicious stew recipe. All things delicious and comforting, stew are believed to have originated back in the Jomon period in Japan. The one-pot meal has since then travelled across countries and has become a favourite. And this white chicken stew is no less in that regard. Aromatic, delicious and comforting, this white chicken stew is one of the best options to relish for an easy dinner. This Anglo-Indian stew is made with chicken, some nutritious veggies, a few aromatic spices and delectable chicken stock. You can serve this stew with a good balsamic salad or mashed potatoes for a wholesome meal. However, if you want a heavy and filling meal, you can add flavoured rice or any bread of your choice on the side. Try it out and we are sure you’ll keep asking for more. 

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  • 11 Ingredients
Ingredients
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Ingredients for Chicken White Stew Recipe

  • 1.50 kilogram Chicken
  • 250 gram Onions
  • 250 gram Carrots
  • 75 gram Beans
  • 200 gram Baby Potatoes
  • 200 gram Baby onions
  • 250 gram Green papaya
  • As required Ginger
  • As required Bay leaves
  • As required White Pepper
  • As required Butter
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Chicken White Stew Recipe

Steps To Prepare

STEP 01

Cut and wash the chicken throughly.

STEP 02

Cut the vegetables, boil the onions and grind them well.

Cooking Directions

STEP 01

Heat the vessel and boil the chicken and vegetables. Separate the chicken, vegetable and stock.

STEP 02

Take 75g butter and fry the onion paste. Add the crushed white pepper and stock to it.

STEP 03

Make a paste of maida and milk. Add it to thicken the stock.

STEP 04

Add the vegetables and serve the boiled chicken with the prepared stew and butter toast.

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