Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, super quick mediterranean chicken stew. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Super Quick Mediterranean Chicken Stew #budgetbasics recipe using leftover chicken and some homemade chicken stock. I still have no garnish as I'm impatiently waiting for my herb garden to grow 🙄 Sonia Bristol, UK. Bring the ratatouille to the boil, then turn down low and add the chicken pieces. Serve with rice, mashed potatoes, couscous or crusty bread and a glass of French Grenache red or rosé.

Super Quick Mediterranean Chicken Stew is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Super Quick Mediterranean Chicken Stew is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have super quick mediterranean chicken stew using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Super Quick Mediterranean Chicken Stew:

1. Take 2 onions, finely diced
2. Prepare 2 tbsp Mediterranean paste
3. Prepare 2 cloves garlic
4. Take 2 tbsp corn flour
5. Get Leftover roast chicken, shredded
6. Make ready Salt and pepper
7. Prepare 400 mls Chicken stock - about
8. Prepare Olive oil

Pour the tomato paste mixture over the baking pan. Here is a recipe for a quick and easy chicken stew that will warm up these cool fall nights. Place the frozen chicken breasts in the pan, and season with salt, pepper, and Greek seasoning. Cook until the chicken is lightly browned and has fully cooked.

Steps to make Super Quick Mediterranean Chicken Stew:

1. Gently fry the onions and garlic in a tbsp of olive oil for about 10 minutes until soft and translucent.
2. Add the paste and mix well with the onion. I used this paste from M&S which I happened to have in the fridge. You could use tomato purée instead and I’ve taken a photo of the ingredients if you want to recreate it.
3. Then stir in the chicken stock and stir well. Start to bring the temperature up and while the stock is heating up, mix your corn flour with a little water to make a slurry. Pour the slurry into your stew as you bring it to a gentle boil. Allow the stew to thicken and add more corn flour if it’s too thin and more stock or water if too thick.
4. Add your shredded chicken and heat through well for ten minutes before serving.

Place the frozen chicken breasts in the pan, and season with salt, pepper, and Greek seasoning. Cook until the chicken is lightly browned and has fully cooked. Add the green beans, olives, tomatoes, and vinaigrette. Super quick to make, and delivers a punch in the spice department. Hearty and thick, and filled with the delicious warm flavors of carrots, chickpeas, garlic, onion, fire-roasted tomatoes… along with some fresh cilantro and lemon to finish it off.

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