Chicken Stew!

My favorite meal in the winter months!

Step: 1

Stir water, chicken, carrots, celery, potatoes, sweet potato, peas, tomato sauce, and bay leaves together in a pot; bring to a simmer, reduce heat to medium, and cook at a simmer for 1 hour 45 minutes. Stir cooked rice into the soup and cook until the rice separates into grains and are hot, about 15 minutes more.

Per Serving: 275 calories; protein 21.8g; carbohydrates 41.8g; fat 2.3g; cholesterol 43.1mg; sodium 435.4mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.