Lebanese Chicken and Potato Stew
Ingredients
2 pounds boneless skinless chicken breasts and/or thighs
2 tablespoons vegetable oil
Salt and black pepper to taste
Preparation
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Put the chicken in a pot, add water until fully covered and an additional 2 cups of water, add 1 small onion, put on medium heat.
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When the chicken is done, remove the onion and discard. Remove chicken and chicken broth from pot and set aside.
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Tools
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About
Here are some tips/shortcuts:
- You can buy/use frozen potato cubes that you just put in the oven. Just make sure you don't use hash potatoes because those will just melt in the water.
- You don't necessarily have to fry the chopped onion, garlic, and coriander. You can just add them all to the chicken when ready. It'll taste only slightly different and it'll make it much easier to cook.
Yield:
6
Added:
Thursday, December 10, 2009 - 4:28pm