Chicken Stew with Vegetables and Beans
Ingredients
- Rapeseed oil
- A piece of onion
- 350g chicken
- 100g carrot
- A bit of Himalayan salt
- 200ml water
- 1 can beans with corn in tomato sauce
- A bit of basil
Preparation
Sauté a piece of finely chopped onion in rapeseed oil.
Add 350g chicken cut into cubes and let it brown.
Add 100g finely chopped carrot, a bit of Himalayan salt, and pour 200ml water.
Cook covered for about 30 minutes.
Then add 1 can of beans with corn in tomato sauce and cook for another 10 minutes.
Finally, add a bit of chopped fresh basil and cook for an additional 10 minutes.
Notes
This is a quick and easy lunch for the whole family.
