Light chicken and vegetable stew
Curries With Bumbi · ♥ 611 likes · 36.5K views · 6 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chicken thighs
Pat the chicken dry with a paper towel and season with salt and pepper.
- salt
- pepper
- 1 tbsp oil
Heat 1 tablespoon oil on medium heat; brown the chicken skin side down a few minutes until golden, then turn and brown the other side. Remove from the pot; it is not cooked through.
- chopped onions
- celery
- 1 tbsp butter
Add chopped onions and celery, then 1 tablespoon butter; stir about 2 minutes on medium heat without browning.
Onion, celery, butter and ginger garlic paste
- 1 tbsp ginger garlic paste
Add 1 tablespoon ginger garlic paste and fry 1 minute to lose the raw smell.
- potato
- carrots
- turnip
- chayote
- ¼ cup all-purpose flour
Add the slow-cooking vegetables: potato, carrots, turnip and chayote. Stir, add 1/4 cup all-purpose flour and stir 1 minute.
Slow vegetables and flour
- 1 l chicken broth
- 1 tsp salt
Discard the chicken skin. Nestle the chicken on the vegetables, add about 1 liter chicken broth and 1 teaspoon salt.
Adding the chicken, broth and seasonings
- 1 tbsp dried mixed herbs
- 1 whole dried bay leaf
- ½ tsp ground black pepper
Add 1 tablespoon dried mixed herbs, a dried bay leaf and 1/2 teaspoon ground black pepper.
Cover and simmer 15 minutes, skimming the froth from the surface.
- cauliflower
- hot peppers
- zucchini
- yellow squash
- ⅓ cup frozen corn
- frozen green beans
Add the zucchini and yellow squash, 1/3 cup frozen corn and a few frozen green beans; cover 6 minutes.
- greens or green onions
- 1 tbsp lemon juice
Remove the bay leaf. Taste and adjust seasoning; add the rest of the hot peppers, greens or green onions and 1 tablespoon lemon juice.