We made this amazing creamy chicken stew this week. My sister and I always gobble it up! I hope you like it too.
Warm & Cozy Creamy Chicken Stew (Dairy-Free)
This creamy chicken stew is so tasty. It's a dish that's super popular in Japan, especially with kids, but most people start with a store-bought roux that has MSG and all sorts of chemicals. This is home-made, but simple! It makes great left-overs s we always make a double-batch!
- 3 chicken breasts, cooked and cubed
- 3 tablespoons grapeseed oil
- Kosher salt and freshly ground black pepper
- 4 cups chicken stock preferably homemade (if you use store-bought stock, you might need to add additional all-natural bouillon to boost the chicken flavor)
- 8 tablespoons unsalted butter (we use dairy-free "Earth Balance" butter alternative)
- 1 cup chopped yellow onions
- 1/2 cup flour
- 2 cups medium-diced carrots (4 carrots)
- 1 cup frozen peas
- 1 cup cubed potato
- 1 cup frozen small whole onions (pearl onions)
- Parsley for garnish
- Cooked brown rice for serving
- Heat the chicken stock in a pot.
- In a separate large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
- Add the flour and cook over low heat, stirring constantly, for 2 minutes.
- Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
- Add the cubed chicken, potatoes, carrots, and onions until tender, mixing occasionally.
- Add the peas, mix well, and heat through.
- Salt and pepper to taste. If you use store-bought chicken broth, this is where you might find you want to add a little all-natural chicken bouillon to boost flavor.
- Ladle the cream stew over hot brown rice, sprinkle with parsley, and serve.
- If you'd like, you can let it cool and refrigerate until the next day, when the flavors will really meld and become even more delicious.
Cook With Amber http://www.cookwithamber.com/