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Before you jump to Super Easy! Rich Tomato Cream Stew recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is nowadays much more popular than in the past and rightfully so. The overall economy is impacted by the number of individuals who suffer from health problems such as high blood pressure, which is directly related to poor eating habits. Wherever you look, people are encouraging you to live a healthier lifestyle but but then, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. It is likely that a lot of people feel it will take lots of effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, individuals can change their eating habits for the better by carrying out a couple of small changes.
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To sum up, it is not difficult to begin making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to super easy! rich tomato cream stew recipe. You can cook super easy! rich tomato cream stew using 13 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Super Easy! Rich Tomato Cream Stew:
- You need 350 grams Chicken thigh meat
- Take 2 Onion (medium)
- Prepare 1 Carrot (large)
- Provide 4 Potatoes (medium)
- Prepare 1 can Canned diced tomato
- Use 2 Chicken consommé stock cubes
- Provide 1 tbsp Olive oil
- You need 2 tbsp Butter
- Get 4 tbsp Flour
- Take 300 ml Milk
- You need 300 ml Water
- Take 1 tbsp Sugar
- Provide 1 Salt and pepper
Instructions to make Super Easy! Rich Tomato Cream Stew:
- Cut the chicken, carrots, and potatoes into bite-sized pieces. Slice the onion to 1 cm. Season the chicken with salt and pepper.
- In a pot or pan, heat olive oil over medium heat and cook the chicken, skin side down.
- When both sides are nicely browned, add onions, carrots, and potatoes respectively and sauté.
- When the onions are translucent, add butter, stirring to coat the vegetables. Sprinkle flour and cook until no longer floury.
- Add the canned tomatoes and stir a few times then add milk, water, stock cubes, and sugar.
- Stir well to prevent lumps. When it comes to a boil, cover with a lid and bring the heat to low. Simmer for 30 minutes, stirring occasionally to prevent the stew from burning.
- When the vegetables are softened, season with salt and pepper. Done!
- If you have leftovers, pour it over rice or use as pasta sauce. I recommend penne!
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