Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, super quick mediterranean chicken stew. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
In a large baking pan, combine the chicken, eggplant, bell peppers, garlic, tomatoes, parsley, olive oil, and salt and pepper to taste. 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!
Super Quick Mediterranean Chicken Stew is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Super Quick Mediterranean Chicken Stew is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have super quick mediterranean chicken stew using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Super Quick Mediterranean Chicken Stew:
- Get 2 onions, finely diced
- Prepare 2 tbsp Mediterranean paste
- Make ready 2 cloves garlic
- Get 2 tbsp corn flour
- Make ready Leftover roast chicken, shredded
- Make ready Salt and pepper
- Prepare 400 mls Chicken stock - about
- Take Olive oil
Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. The idea for this Mediterranean Chicken Stew with Sweet Potatoes, Beans and Olives, came from a stew I once had in Le Pain Quotidien. 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.
Instructions 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.
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? Mediterranean flavors of oregano, artichokes, couscous and olives shine through in a satisfying stew. Lower the heat and transfer the chicken to a plate. Browning the chicken adds another layer of flavor to this hearty stew.
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