Hearty Dairy-Free Chicken and Vegetable Stew
A comforting and filling stew packed with tender chicken, potatoes, carrots, and bell peppers in a savory, herb-infused dairy-free broth.
Ingredients
- Boneless, Skinless Chicken Breasts250 g
- Carrots100 g
- Yellow Onion100 g
- Bell Pepper (any color)100 g
- Garlic10 g
- Bell Pepper (any color)100 g
- Olive Oil10 ml
- Dried Herbs (e.g., rosemary, thyme, oregano)3 g
- Salt2 g
- Black Pepper1 g
- Potatoes200 g
- Water400 ml
- Cornstarch5 g
Instructions
- 1Step 1
Cut chicken breasts into bite-sized pieces. Peel and chop potatoes and carrots into chunks. Chop onion and bell pepper.
- 2Step 2
Mince the garlic.
- 3Step 3
Heat olive oil in a large pot or Dutch oven over medium-high heat.
- 4Step 4
Add chicken pieces and brown on all sides.
- 5Step 5
Add onion, bell pepper, and garlic to the pot and cook for 5-7 minutes until softened.
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