Creamy Chicken and Tomato Stew
- 6 rash bacon short rindless
- 2 cups rice
- 500 grams chicken breasts
- 2 tbsp olive oil
- 2 large potatoes
- 3 large carrots
- 2 cloves garlic
- 1 onion
- 410 grams tinned tomatoes
- 300mls cream
- Finely chop onion.
- Chop bacon into 1.5cm squares.
- Cut chicken breasts into small pieces.
- Chop tomatoes roughly in the tin.
- Cube potatoes and slice carrots.
- Place potatoes in a microwaveable container with a lid and cook for 3 - 4 minutes.
- Add carrots to the potatoes and cook for a further 2 minutes (or until the veggies are no longer hard.)
- Heat oil in a large pot and then cook bacon and onion.
- Once cooked, remove from pot and drain on absorbent paper.
- Add oil to the pot and cook chicken.
- Once chicken is golden add garlic.
- Return bacon and onion to the pot and then add tomatoes, stirring until mixture begins to bubble.
- Place potatoes and carrot into the pot and mix.
- Add cream, bring to the boil and then reduce to a simmer for 20 minutes.
- While the stew is simmering, cook rice by preferred method.
- Serve stew on a bed of rice.
Recipe by Planning With Kids at https://planningwithkids.com/2010/05/23/creamy-chicken-and-tomato-stew-recipe/
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