Ingredients
The following ingredients have 6 Servings
- 1 tablespoon extra virgin olive oil
- 4 cups gold potatoes (, chopped (about 5 medium potatoes))
- 1/2 teaspoon salt
- 1 cup chopped onions
- 4 cloves garlic (, minced)
- 1 28- ounce can diced tomatoes
- 5 cups chicken broth
- 1/2 medium cabbage (, cored and sliced into 1/4- ribbons)
- salt and pepper to taste
- 1/4 teaspoon chili powder
- 3 cups chicken (, cooked, cut into cubes)
- 1/2 loaf of a baguette
- butter
- parmesan cheese
Instruction
- Heat the olive oil in a large pot over a medium heat. Stir in the potatoes and add the salt. Cover and cook the potatoes until they are slightly tender and beginning to brown (about 5 minutes). Stir occasionally.
- Stir in the onions and garlic and cook for 2 minutes.
- Pour in the can of diced tomatoes and stir in the chicken broth.
- Bring to a boil and reduce to a simmer. Allow the stew to simmer 5 minutes.
- Stir in the cabbage and cook covered for about 7-8 minutes or until the cabbage softens up a bit.
- Add a little salt and pepper, to taste.
- Add the chili powder and stir.
- Add the cubed chicken pieces and simmer another 5 minutes.
- Check the taste again and add more salt and pepper if necessary.
- Slice the baguette into 1/4 inch slices, spread butter over one side and place a slice of fresh parmesan cheese over the top. Broil in the oven for a few seconds until the bread is slightly browned and the cheese is melted.
- Pour the stew into bowls, place the slice of baguette in the center and top with additional grated parmesan cheese.
