Monday, November 3, 2014

Rice cooker chicken stew

what you'll need

-1 cup of diced raw boneless chicken breast
-1 cup chicken broth
- half of a carrot, diced
-1 potato cut into cubes
-1 sweet potato cut into cubes
-1 can of goya tomato sauce
-two cloves of garlic, chopped
-1 teaspoon of vegetable oil
-1 tablespoon of flour
-choice of seasonings, pepper, salt, adobo etc. and added as desired
-as much cilantro as desired

    First open the can of goya tomato sauce and pour into rice cooker, then add chicken broth, vegetable oil, and seasoning of your choice. Stir everything in the rice cooker together, then stir in the flour as it's going to create a thickness for the base of the stew that was lost when you added the chicken broth. Add the chopped garlic and the diced carrots, after that add the chunks of sweet potato and regular potato and add the diced up chicken breast. Finally place the amount of cilantro you want (if any) on top and mix all ingredients together in the rice cooker making sure everything has mixed in with the stew base. Depending what type of rice cooker you have, either put the lid on or close the lid, and let simmer in rice cooker for about 20 minutes. Check on the stew to see if chicken as cooked, you can tell if it's cooked by the color of the chicken. The chicken should no longer be pink but be white on the outside, cut a piece to make sure it is also white on the inside as well. Mix the stew again making sure to be mindful that it's not burning on the bottom of the pot by scrapping the bottom occasionally when you stir it, then let stew simmer for another 5-10 minutes.

You're now done! Unplug rice cooker and enjoy stew by itself for with rice or pasta!

-RA Desiree

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