As I’m getting bigger, my dinners are getting more complicated. No more single ingredient meals on my menu. I’m a big girl and I need grown up meals. Here is a recipe for the first stew that I ate. It was delicious! Mommy tells me it’s full of healthy ingredients with a good helping of protein. I’m not sure what protein is, but it is yummy!
2 chicken breasts
2 large potatoes
1 stalk of broccoli
1 cup of frozen peas
1/2 cup of quinoa
for this recipe we will set aside our trusted steamer and pull out the slow cooker. If you don’t have a slow cooker you can cook your stew in a pot on low heat. You will have to stir occasionally and the cooking time will be drastically reduced.
Give your chicken breasts a quick rinse in cool water. Trim away any visible fat or sinew. Slice the chicken into 1 inch cubes and place them in a single layer on the bottom of the slow cooker.
Wash your potatoes and carrots, peel them, and give them one more rinse. Cut the potatoes into cubes about 1 inch thick. Place the potatoes in the slow cooker in a layer on top of the chicken. Slice the carrots into 1 inch pieces and put them in the slow cooker on top of the potatoes.
Give the broccoli a rinse. Cut away the stalk leaving only the florets. Wash them thoroughly by submerging them in a bowl of water. Give them another rinse and put them in the slow cooker on top of the carrots.
Add the peas and then the quinoa. Pour in enough water to cover all the ingredients. It should take about 1 litre of water. Put the lid on the slow cooker and turn it on low heat. Allow to cook for at least 6 hours.
Once all the ingredients are tender, and the chicken shows no signs of pink, turn the slow cooker off, remove the contents and allow them to cool. Put the stew into a food processor and run the machine until thoroughly blended into a smooth puree.
This is a large batch intended to yield leftovers. We store ours in the freezer in meal sized portions. The stew freezes very well. It can also be kept in the fridge for a day or two.