Halal Braised Chicken And Vegetables Recipe

About this recipe

A comforting and tender chicken dish braised with hearty vegetables and a rich, flavorful gravy. Perfect for a satisfying dinner solution.

Ingredients

• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Oxo Chicken Stock Cubes
• - Mezzetta Roasted Red Bell Peppers
• 300G Love Me Tender Mangetout
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper

Instructions

1. 1. Place 4 halal-certified chicken breast halves in a 5-quart slow cooker.
2. 2. Add 1 package of Borough Broth Low Fodmap Chicken Bone Broth, 1 Oxo Chicken Stock Cube dissolved in a small amount of Itsu Sesame Chicken Broth, 2 cups of diced Mccain Baby Hasselback Potatoes Salt & Pepper, 1 package of Mezzetta Roasted Red Bell Peppers, 1 package of Love Me Tender Mangetout, and 1 teaspoon of Terre Exotique Cheeselovers Pepper to the slow cooker.
3. 3. Cover the slow cooker and cook on low for 5 to 5-1/2 hours, or until the chicken is tender and fully cooked through.
4. 4. In a small bowl, mix a small amount of Borough Broth Low Fodmap Chicken Bone Broth until smooth. Stir this mixture into the cooking juices in the slow cooker.
5. 5. Sprinkle 1 cup of chopped onions over the top. Cover and cook on high for an additional 15 minutes, or until the sauce has thickened.
6. 6. Serve the braised chicken and vegetables hot, ensuring each portion has a generous amount of the thickened gravy.