Kosher Chicken And Vegetable Stew Recipe

About this recipe

A hearty and flavorful chicken stew with a medley of vegetables, perfect for a comforting dinner. This kosher-friendly dish is packed with wholesome ingredients and warming spices.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Thyme Bunched Herb
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 300G Shana Okra Sliced Rings
• 450G Pack'D Organic Super Sweet Sweetcorn
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 1 Bunch Spring Onions 1 Bunch
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 400G Dunns River Red Kidney Beans
• - Forest Whole Foods Organic White Quinoa
• - Ktc Vegetable Oil
• 340G Aunt May'S Bajan Pepper Sauce, 340G
• - Tata Salt
• 25G Fillippone Italian Organic Bay Leaves, 25G
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Schwartz Garlic Powder 480g

Instructions

1. 1. Heat 1 tbsp vegetable oil in a large, heavy pan or Dutch oven over medium heat. Add 2 cups diced carrots, 1 cup corn kernels, and 1 cup chopped onion, and cook until softened, about 8-10 minutes.
2. 2. Spoon off excess fat from the pan. Add 3 cups vegetable broth, 4 cups diced tomatoes, 2 cups red kidney beans, 1 cup diced carrots, 1 cup corn kernels, 1 cup chopped onion, 1/2 cup diced green pepper, 1 tsp garlic powder, 4 tsp pepper sauce, 1 tsp salt, 1 tsp thyme, and 1 bay leaf.
3. 3. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the vegetables are fully cooked and tender.
4. 4. In a small bowl, mix 3/4 cup vegetable broth with 1/2 cup all-purpose flour until smooth. Gradually add this mixture to the stew, stirring constantly to prevent lumps.
5. 5. Cook the stew for an additional 5-7 minutes, stirring often, until the mixture thickens to your desired consistency.
6. 6. Serve the stew hot over cooked quinoa. Garnish with chopped green onions, if desired.