Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, super quick mediterranean chicken stew. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Super Quick Mediterranean Chicken Stew is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Super Quick Mediterranean Chicken Stew is something that I have loved my entire life. They’re nice and they look fantastic.
This is a quick, one-dish meal using frozen chicken breasts with cans of green beans, olives, and tomatoes. Upon arriving home from running errands all day, I realized I had not taken anything out of the freezer, so this is what we ended up with for dinner! Browning the chicken adds another layer of flavor to this hearty stew.
To get started with this recipe, we have to first prepare a few components. You can cook super quick mediterranean chicken stew using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Super Quick Mediterranean Chicken Stew:
- Get 2 onions, finely diced
- Get 2 tbsp Mediterranean paste
- Take 2 cloves garlic
- Prepare 2 tbsp corn flour
- Get Leftover roast chicken, shredded
- Take Salt and pepper
- Make ready 400 mls Chicken stock - about
- Get Olive oil
Since I love Mediterranean flavors naturally this appealed to me. In fact, so much so that I decided to create my own version of the chicken stew with some. The wonderful flavors of the Mediterranean—garlic, fennel, eggplant, tomatoes, and black olives—are captured in this savory chicken stew. Looking to amp up your beef stew but unsure where to start?
Steps to make Super Quick Mediterranean Chicken Stew:
- Gently fry the onions and garlic in a tbsp of olive oil for about 10 minutes until soft and translucent.
- Add the paste and mix well with the onion. I used this paste from M&S which I happened to have in the fridge. You could use tomato purée instead and I’ve taken a photo of the ingredients if you want to recreate it.
- Then stir in the chicken stock and stir well. Start to bring the temperature up and while the stock is heating up, mix your corn flour with a little water to make a slurry. Pour the slurry into your stew as you bring it to a gentle boil. Allow the stew to thicken and add more corn flour if it’s too thin and more stock or water if too thick.
- Add your shredded chicken and heat through well for ten minutes before serving.
Mediterranean flavors of oregano, artichokes, couscous and olives shine through in a satisfying stew. MORE+ LESS Place chicken on a cutting board. Sign up for the Cooking Light Daily Newsletter. Quick dinner ideas, nutrition tips, and fresh seasonal recipes. These Mediterranean diet chicken recipes are so good we insist you give 'em a go.
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