February 08, 2011

Mint Chicken Stew

This is another meal my children adore, so I am publishing the recipe per their request.

  • 2 chicken breasts cut into large cubes, or 6-8 chicken thighs 
  • 2 big carrots cut into 1/2 inch pieces
  • 2 lb potatoes, cut into big, ~1 inch cubes
  • 1 can diced tomatoes
  • 2 tbsp olive oil
  • 1 big onion, chopped
  • 1 tbsp dry mint
  • 1 tbsp flour
  • salt to taste
  • fresh parsley
In a big pot saute the chicken in the olive oil. Add the mint, the salt, and the onions.

Add few sprinkles hot red pepper flakes.

Cook until the onions become soft. Add the sweet paprika, the carrots and the tomatoes.

Add 3-4 cups water or chicken broth, close the lid and cook it until the chicken and the carrots are ready, about an hour. Then add the potatoes. While the potatoes are cooking take out a cup of the stew sauce in a bowl and wait for 5 minutes for it to get colder. Mix well the flour into the sauce and pour it back to the pot. Cook for another 15 minutes till the potatoes are ready and the sauce thickens.

Sprinkle with fresh parsley and serve with salad and bread.


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  2. I must tell you that these cookies tasted quite similar to our Benne Biscuit (butter biscuits) in taste, buttery, light and crisp.

  3. In a big pot saute the chicken in the olive oil. Add the mint, the salt, and the onions.