Castillian Chicken Pot Stew

Serves 1

20-45 mins

  1. Carrots
  2. Onions
  3. Garlic
  4. Apples
  5. Chicken thigh
  6. 1 tbsp of apple cider vinegar
  7. 1 cup water
  8. 1 bay leaf
  9. Salt
  10. Spring onions
  1. Chop up carrots into large chunks. Dice onions and garlic, and quarter apples.
  2. Salt chicken thighs and brown them in a pan. Set aside.
  3. In the same pan, fry diced onions, garlic, and carrot chunks until onions are translucent and the mixture is fragrant.
  4. Add chicken back to pan, add 1 tbsp of apple cider vinegar, then add 1 cup water and 1 bay leaf. Add quartered apples as well. If using pressure cooker, pressure cook on high for 4min.
  5. If using a regular pot, simmer for ~20-30 minutes, until chicken is cooked through and apples are soft.
  6. Season to taste with salt, add more vinegar if needed. Top with spring onions.
  7. Serve and enjoy your castillian chicken pot stew!

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