Potato Chicken Stew

 

Ingredients: (serves 2)

3 chicken thighs (boneless but skin on, washed and pat dry with kitchen paper)

1 medium potato (peeled and cut into small chunks)

1 medium carrot (peeled and cut into small chunks)

1 small onion (peeled and shredded)

1 medium bowl broccoli (cut into florets)

200 ml. chicken stocks

150 ml. water (add more during cooking if you prefer a soupy stew)

1 dried bay leaf (optional)

1/2 tbsp. cornflour + 1/2 tbsp. water (mix well in a small bowl)

Salt and ground pepper (to taste)

Methods:

1. On the chopping board, place the chicken thighs skin down.  Use a sharp knife and slit the chicken meat in few cuts but not cutting through.  Then season with some salt and pepper.
2. Heat up frying pan over medium heat without adding oil.  Add chicken, skin facing down, fry till slightly brown, turning over for another 2 minutes to almost cooked.  Transfer to a plate and absorb any excess oil with kitchen paper and cut into bite sized pieces and set aside.
3. In a clean pan, heat some oil over medium heat.  Stir-fry onion for about 2 minutes.  Add potatoes and carrots and mix well.  Add bay leaf, stock and water, and bring to a boil.  Lower heat and simmer until the vegetables are tender.
4. Add in chicken meat and broccoli and continue to let it boil until chicken are cooked through.
5. Lastly drizzle in the cornflour solution to thicken the soup to your desired consistency.
6. Season with some salt and pepper and taste for correct seasonings.  Dish up onto a bowl or deep dish.  

Note:  

If you prefer a soupy dish, add more water.  

I adapted this recipe from 'anncoojournal.com' with a slight adjustment to suit my cooking preference.