Serves 4 people | Prepared in 30-40 mins | Difficulty: Moderate
Ingredients
- 450 g (1 lb) chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced/smashed
- 150 g (5 oz) broccoli florets
- 1 red bell pepper, diced
- 500 ml (2 cups) chicken broth
- 200 ml (1 cup) heavy cream
- 100 g (3.5 oz) grated cheese (cheddar or a mix of your choice)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the chicken
In a large pot, heat the olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until they are golden brown and cooked through. Remove the chicken from the pot and set aside.
2. Cook the vegetables until soft
In the same pot, add a bit more oil if needed, and cook the onion and garlic until they are soft and fragrant, about 2-3 minutes. Add the broccoli and bell pepper, cooking for another 3-4 minutes until they start to soften.
3. Add liquids
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the vegetables to become tender.
4. Make it creamy
Reduce the heat to low and stir in the heavy cream. Add the cooked chicken back into the pot. Allow the stew to simmer gently, not boil, as you add the cheese. Stir until the cheese is melted and the stew thickens slightly.
5. Season
Add the thyme, rosemary, and adjust the salt and pepper to your taste. Continue to cook for another couple of minutes for the flavors to meld.
6. Garnish and serve
Once the stew is creamy and flavorful, remove it from the heat. Serve hot, garnished with fresh parsley.
