Pumpkin chicken stew (for a truck load of toddlers)
- 1 onion, finely diced
- 4 cloves of garlic, finely minced
- 2 small stalks of celery, diced
- 1 carrot, diced
- 150-200gm of organic pumpkin, diced
- 3 small potatoes (suitable for stew, e.g. Russell), diced
- A handful of fine asparagus spears, diced
- 500gm of chicken breast, diced
- Coarse black pepper
- Italian herb
- 1 organic chicken stock cube
- 1 cup of water
- 1 tbspn of butter
- 2 tbspn of oil
- 1-1.5tbson of plain flour (optional)
- Heat up the pan. Add in oil, lower the fire and add the butter.
- Stir-fry onion for about 3 mins or till it became softened (but not brown).
- Add garlic and stir-fry till it’s light golden brown.
- Add potato, carrot and pumpkin. Stir-fry with high heat for 2 mins.
- Add celery, water and stock cube. Bring to boil and simmer for 15mins.
- Season the chicken meat with salt, black pepper and herb according to taste. If the stew in the pot is too watery, add flour to the chicken meat.
- Add in asparagus and chicken meat into the pan. Mix everything, bring to boil and simmer for another 5-10mins.
- Ensure the vegetables and chicken cubes are similar size, so cooking will be done together.
- Prepare this in advance and freeze in glass jars for rainy day meals.