Ingredients

The following ingredients have 5 Servings
  • 700g chicken thigh fillets, cubed
  • 2 medium potatoes, cubed
  • 1 head broccoli, cut into florets
  • 1 large carrot, sliced
  • 12 pcs button mushrooms, halved
  • 1 cup corn kernels
  • 1 onion, chopped
  • 4 cups chicken stock
  • 2 tbsp cream cheese
  • 1/2 cup cream
  • 2 tbsp flour
  • 4 tbsp butter
  • olive oil
  • salt
  • freshly ground black pepper

Instruction

  • Season your chicken pieces with salt and pepper, set it aside.
  • On a pot add olive oil then sauté onions in medium low heat until soft.
  • Add the chicken and cook until the pinkish colour has disappeared, important not to brown it.
  • Add the carrots and potatoes, then continue to stir fry for 2 minutes. Remove everything from the pot then set it aside.
  • Add the butter then once its melted add the flour, cook until it forms a roux.
  • Gently add in the chicken stock while mixing.
  • Add the chicken, mushrooms and vegetables that was set aside earlier. Simmer in low heat, mixing occasionally until potatoes are tender, this might take 15 to 20 minutes.
  • Add the broccoli and corn then pour in the cream and cream cheese, continue to cook in low heat for 10 more minutes.
  • Season with salt and freshly ground black pepper. Serve.