If you’re after a dish with a taste of the exotic about it, then try this delicious Spanish Chicken Stew. It looks as though it’s very hard to make but it’s incredibly easy, and will leave guests wowed! Try it today and see just how great this dish is.
1kg chicken breasts, cut in 1-inch cubes
2 large onions, quartered and cut into 1/2-inch slices
1 cup baby carrots, or 2 large carrots cut into 1-inch slices
3 1/2 cups chicken broth
1 teaspoon celery seed
1 teaspoon dried thyme
1/2 teaspoon black pepper or seasoned pepper mix
salt to taste
5 sliced mushrooms
1 cup frozen corn, thawed
© Ramon Grosso | Dreamstime.com
- Remove excess fat and skin from chicken, rinse in cold water and pat dry with paper towels.
- Combine all ingredients, in the slow cooker/Crock Pot; stir well.
- Cover and cook on low 6 to 8 hours, until chicken is done and vegetables are tender; stir in peas the last 30 minutes.
- Serve hot.
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