Wish to cook something tasty yet healthy? Chicken stew cooked with vegetables is perhaps the best option for you! Today I am going to share a simple recipe of chicken stew which is excellent for you, whether you are in the pink or you are affected by health conditions like diabetes, high levels of blood cholesterol or digestion problems. I have relished this amazingly delicious soup that my mom used to make, since my good old childhood days. I love this soup and I am sure you would love it too!
This chicken stew recipe is not only simple to cook but also delectable to taste. It is extremely healthy because not a drop of oil is used and the entire recipe thrives on boiling and steaming. You are free to add your own choice of vegetables like potatoes and beans. I refrain from adding potatoes in order to make it diabetic-friendly and maintain the light texture of the broth. Squash and carrots add to the nutrient value while the whole spices add a delicate Indian flavour to this chicken soup. Brown bread acts as a perfect companion to this incredibly nutritious oil-free soup. Slurp it down in the morning if you wish to start your day with a wholesome breakfast or have it late in the evening if you wish to sign off with a light supper.
- 1. Chicken: 250 grams (cut in small pieces)
- 2. Onion- 1 (peeled)
- 3. Tomato- 1
- 4. Carrot- 1 (medium sized-diced)
- 5. Green Squash/Indian Squash or Raw Papaya (half)- diced
- 6. Peas: a handful of them
- 7. Green chillies- 2
- 8. Garlic- 5 or 6 cloves (shredded)
- 9. Ginger- one inch cube (shredded)
- 10. Bay leaves- 2 or 3
- 11. Black pepper: 6 or 7 globules
- 12. Cloves- 5
- 13. Green Cardamom- 4 or 5 pods
- 14. Cinnamon-2 one-inch strands
- 15. Turmeric- ½ teaspoon
- 16. Salt to taste
- 17. Water: approximately 450 to 500 ml (4 cups)
- Clean the chicken pieces and the vegetables thoroughly with water.
- Pour water in a pressure cooker and add the chicken pieces, onion, tomato, diced carrots, diced squash, green chillies, shredded garlic and ginger, bay leaves, black pepper, cardamom, cinnamon, turmeric and salt.
- Seal the pressure cooker by placing the lid and shutting it tightly.
- Pressure cook for three whistles. It shouldn’t take more than fifteen minutes.
- Wait for some time and release the pressure. Open the lid and serve the chicken stew, hot and steaming.