Tomato Chicken Stew



Prep time: fifteen minutes | Cooking time: 35 minutes | Servings: 8

Ingredients :
½ cup tomato juice
1 tablespoon sugar
1 teaspoon salt
1 pound boneless chicken
1 tablespoon oregano
​1 teaspoon cilantro
1 teaspoon fresh ginger
​2 carrots
3 red onion
5 ounces shallot
1 tablespoon ground black pepper
​½ cup cream
3 cups chicken stock
3 ounces scallions
2 tablespoons essential essential olive oil
3 ounces eggplants

Directions:  
Combine the tomato juice with all the salt, oregano, cilantro, ground black pepper, and cream together in a very mixing bowl and stir. Peel the eggplants, onions, and carrots. Chop the vegetables into medium-sized pieces. Set pressure to succeed cooker to ”Sauté” mode. Place the chopped vegetables into the stress cooker and sprinkle them while using the essential extra virgin olive oil. Sauté the vegetables for 5 minutes. Add the tomato juice mixture and stir. Chop the shallot and scallions. Add the chopped ingredients into pressure cooker. Chop the boneless chicken breast roughly and add it into the stress cooker, you can add the chicken stock. Stir well using a spoon and close pressure cooker lid. Cook the dish on ”Sauté” mode for half an hour. When the stew is cooked, take it off from pressure to ensure success cooker and transfer it to serving bowls.


Nutrition:
calories 205,
fat 9,
fiber 2.5,
carbs 13.7,

protein 18.4

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