Chicken Tomato Vegetable Stew
My wife and I cook differently. She has a whole bunch of cookbooks, marked with family favorites, some for 5 generations. It’s all good stuff.
I’m the scientist in the kitchen. A cursory look in the pantry, grab a few things of whatever is available, add a bit of this and a bit of that, and hope it all comes out in the end.
Today’s Experiment:
I found some chicken strips in the freezer, so I heated up some oil in the skillet, and stir fried them.
Found two 8 oz. cans of diced tomatoes, one with chilies, one with lime and cilantro. Dumped them into a stockpot.
Grabbed two 16 oz. boxes of chicken broth, dumped them into the stock pot.
Dumped in a 3/4 cup of barley.
Added a tablespoon each of sea salt, black pepper, and garlic powder.
Chopped the chicken into 1/2 cubes, dumped them into the pot.
Boiled for 45 minutes, and added 1.5 cups of mixed frozen veggies (corn, carrots and green beans).
We have a keeper!
If the women don’t find you handsome, let them find you handy, especially in the kitchen (and clean up after yourself)!
Related posts:
- Introducing Easy DIY Chicken Coop Plans
- Water Hyacinth – Biofilter and Chicken Feed
- Organic Fertilizer / Potting Soil
- Cleaning Vegetable Oil with a Centrifuge
- Biofuels: Biodiesel & Vegetable Oil
