Chicken & Vegetable Stew

Ingredients

• 200g boneless chicken thighs, diced
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 2 cups low-sodium chicken stock
• 1 tbsp olive oil
• 1 tbsp corn starch
• 1/4 tsp dried thyme

Method

1. 01

   Dice 200g boneless chicken thigh into small 1cm pieces and set aside. Peel and dice 2 medium carrots and 2 medium potatoes into small even cubes.

2. 02

   Heat 1 tbsp olive oil in a large pot over medium heat. Add the chicken pieces and cook for 4–5 minutes until cooked through and lightly golden.

3. 03

   Add the diced carrot and potato along with 2 cups of no-salt-added chicken stock or water. Bring to a boil.

4. 04

   Reduce heat to a gentle simmer, cover, and cook for 20–25 minutes until vegetables are completely tender and can be squashed easily between your fingers.

5. 05

   Stir in 1 tbsp corn starch dissolved in 2 tbsp water to thicken the stew. Cook for a further 2 minutes. Check all pieces are soft before serving.

How to offer

Serve in small portions, cut all pieces to pea-sized or smaller for 12-month-olds. The thick stew sauce coats pieces making them easier to pick up. Family can season adult portions at the table.

Storage

Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months.