APARTADO DE EDUCACION FISICA

 

.- Chicken Stew

Este platillo no es más que un delicioso estofado de pollo. También es una receta básica de la comida norteamericana y por eso no puede faltar en esta lista.

• Prep: 10 mins
• Cook: 35 mins
• Total: 45 mins
• Servings: 4

 

 

Ingredients:

• 2 tbsp. butter
• 2 large carrots, peeled and sliced into coins
• 1 stalk celery, chopped
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1 tbsp. all-purpose flour
• 1 1/2 lb. boneless skinless chicken breasts
• 3 sprigs fresh thyme
• 1 bay leaf
• 3/4 lb. baby potatoes, quartered
• 3 c. low-sodium chicken broth
• Freshly chopped parsley, for garnish

Preparation

Step 1

In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Step 2

Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes.

Step 3

Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot.

Step 4

Garnish with parsley before serving