Veggie Tomato Stew

Name: Veggie Tomato Stew
Cook time: 45 s
Total time: 45 s
Yield: 6
Cuisine: African - style
Ingredients: 8 pieces Chicken Cutlet; 1 1/2 tablespoon Olive Oil; 1 teaspoon Thyme; 1/2 teaspoon Curry Powder; 1/2 teaspoon Basil; 1/2 teaspoon Dill; 1/2 teaspoon Chives; 1/2 teaspoon Rosemary; 1 Medium Onions (Chopped); 8 Fresh tomatoes (Chopped); 4 Large Red Bell Pepper; 2 Mediums Fresh Pepper; 1/2 liter Water; 5 MAGGI Chicken Cube; 2 tablespoons Sweet Corn; 2 Mediums Carrots (Diced); 1 Large scoop Green Peas

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Easy

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45 Min

Healthy variant for your normal tomato stew

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Ingredients

6 Portions

Chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, grilled

8 pieces

Olive Oil

1.5 tbsp

Spices, thyme, dried

1 tsp

Curry Powder

0.5 tsp

Basil

0.5 tsp

Dill

0.5 tsp

Chives

0.5 tsp

Rosemary

0.5 tsp

Onions, raw

1 Medium

Tomatoes, red, ripe, raw, year round average

Poivron rouge

4 large

scotch bonnet

Water

0.5 L

MAGGI Chicken Cube 16 (100x4g) NI NG

Sweet Corn

2 tbsp

Carrots, raw

2 Mediums

Green Peas

1 Large scoop

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Nutritional Information

per serving

Carbohydrates

27.21 g

Energy

564.85 kcal

Total fat

13.31 g

Protein

85.91 g

per serving

Recipe steps

45 min

5 min

15 min

20 min

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Chop or roughly blend all vegetables together . Heat oil in a pan, add onions and allow to fry for 3 minutes

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Add the chicken and allow to brown then remove and set aside. In the same pot add curry, thyme and ginger/garlic, dill, chives, rosemary then stir fry for 2 minut

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Add the roughly blended tomato and allow to fry for 10 minutes, stirring at intervals

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Add MAGGI chicken Cubes and stock or water, stir, cover and allow to stew for 15 minutes. Add carrot, sweet corn, green peas and allow to simmer for 5 minutes.

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Veggie Tomato Stew

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