Chicken and Veggie Stew

PREP TIME: 20 MINUTES

COOK TIME:

INGREDIENTS:

• 1 tbsp olive oil
• 1 brown onion, diced
• 1 thumb-sized piece of ginger, grated
• 5 garlic cloves, crushed
• 2 large carrots
• 1 large zucchini
• 4 large potatoes
• ½ butternut pumpkin
• 2 cups diced mushrooms
• 1 bunch silverbeet (roughly chopped)
• 3 chicken breasts
• 2 tbsp beef stock powder (mixed with 6 cups water)
• 1 tsp turmeric
• 2 sprigs fresh rosemary

METHOD:

1. Heat a large pot over medium heat with olive oil.
2. Add the chicken breasts and sear on both sides until lightly browned. Remove and set aside.
3. Roughly chop all your veggies (I kept mine chunky—no need for perfect chopping!).
4. In the same pot, add your onion, garlic, ginger, and chopped veg. Sauté for about 5 minutes to start softening.
5. Stir through the turmeric and pour in the beef stock mix.
6. Place the chicken back into the pot, lay the rosemary on top, and make sure everything is covered with liquid. Add more water if needed.
7. Cover with a lid, reduce the heat to low, and simmer for 20–25 minutes or until the chicken is tender and easy to shred.
8. Remove the chicken, shred with a fork, and set aside.
9. Add in your silverbeet and let it wilt for 5–10 minutes.
10. Stir the shredded chicken back in and let everything heat through for another 5–10 minutes.

To serve:
Top with a squeeze of lemon juice and enjoy with crusty bread. You could also serve it with rice if you want a boost of carbs!

NOTES: 

I was craving something warm and nourishing—and the timing couldn’t have been better when my Farmers Pick box arrived! I used a heap of the seasonal produce they sent me to throw together this hearty, wholesome stew.

I love using Farmers Pick now—it’s more budget-friendly (about 30% cheaper than the supermarkets), helps reduce food waste by rescuing the “funky” fruit and veg, and it keeps me cooking with what’s in season.
Use my code TEIGAN_OSHANNASSY for a discount!