Chicken and Fall Vegetables Stew

This is an easy and fast alternative to a regular winter meat stew. If you are tired of meat and potatoes and want something hardy to keep you warm at night during cold weather be sure to give this recipe a try. My personal new favourite!

Take 4-5 pieces of organic skinless, boneless chicken tights. Cut in small pieces and let brown with olive oil in the hot pan.

While chicken is browning chop finely half of punch of celery stalk and 2 small carrots.

Add to chicken pieces and stir. Cut one red bell pepper and add to the pan. Let it all saute together.

Add one tea spoon and garlic paste or just chopped garlic and one tea spoon of organic ketchup, stir. Once it is all incorporated add a table spoon of a regular flour to thicken the base a little. Stir constantly to prevent from sticking.

Take 4-5 small green and yellow zucchinis cut leingwise and then cut in 1 inch pieces and add to the pot. Mix everything together and add one cup of organic chicken stock.

Once stew comes to a boil reduce to simmer and keep for 15 minutes. I like zucchinis to still have a little bite, if you prefer them to be very soft keep it a few minutes longer. Once off the heat add half a bunch or fresh cilantro and stir.

As it is with any stew it gets better the longer it sits, make it in the morning to enjoy for diner. Serve is with some toasted rustic county bread to scoop up all the sauce!

Enjoy and Happy Eating!