Chicken, Mushroom, and Mixed Veggie Stew
A healthy and hearty comfort food perfect for rainy days! This recipe takes marinated chicken, mushrooms, and mixed vegetables and brings them all together in one dish, all made in your MEC pot! The water soluble nutrients and steam in the pot creates a natural broth for the stew, with no need to add large quantities of water or other excessive ingredients to make the broth. Once you have finished preparing this healthy dish, you can serve it on its own as a stew, or you can serve it over a bed of steamed rice, on bread rolls, or on quinoa!
Serves 5-7 people; Cooking Time: 60 minutes
- 2.5 lbs. chicken,
- 3 cups mixed vegetables of choice
- NOTE: Veggies that take same amount of time to cook preferred.
- ex: carrots, mushrooms, potatoes, & snow peas
- 1 large onion, finely chopped OR 2 medium onions, finely chopped
- Spices & herbs:
- ½ tsp. turmeric
- 5 cloves garlic, peeled and crushed
- 3 cloves
- 1 bay leaf
- ½ stick cinnamon
- ½ tsp. red chili powder
- Whole peppercorns, crushed (as needed)
- 2 tsp. sesame seed oil
- Sea salt (as needed)
Cut and clean chicken.
Marinate chicken with turmeric and sea salt for 10 mins.
Add to pot with chopped onions and garlic.
Set on stove and set heat to medium-low.
Add cloves, bay leaf, cinnamon, and peppercorns.
Drizzle 1 tsp. of oil.
Cover and cook for 20 mins.
When chicken is about 3/4 done (light resistance when pressing with knife/fork for testing), add mixed vegetables.
Stir, add red chili powder, and cook for 10 mins.
Add sea salt, stir, and check if naturally-created broth is to desired taste.
Add 1 cup water.
Cover and cook for additional 5-7 mins.
Check for readiness by pressing mixed vegetables with fork or knife. If mixed vegetables appear almost cooked, turn stove off.
Let pot sit covered for 10-15mins, allowing dish to “come together”.