When a 10 year old goes back for seconds and broccoli is on the plate you know the dish is a winner.

My parents make a lot of stews in the winter and this is my own adaptation of a recipe that mum has passed down. The original dish has a bit more water in it which you can do if you like but I like mine a bit more solid.

I usually make this when we’ve had a bit too much indulgent food in our diet and we need a balance or if I don’t have too much time to cook as putting it together takes about 20 minutes.

INGREDIENTS

1 one onion,

6 chicken thigh fillets with skin off

1 big or 2 little bunches of Broccoli

1/3 of a cup of brown rice

And a really good amount of salt ( 3/4 of a  teaspoon)

METHOD: 

Dice the onion into medium squares and place it a deeper pot on a low heat.  I use olive oil but I know coconut oil is really healthy so I try that sometimes too.

I add half a teaspoon of salt as the onions are doing their thing. When they are starting to get golden I dice the chicken thigh fillets as finely about the same size as I would for a stir-fry – and I add it in. At this point I turn the heat to 5 minutes and then back down to a medium for another 5 minutes, making sure that the lid is on the pot.

When the chicken has browned well I add the broccoli about 4 cups of water and 1/3 of a cup of brown rice.

After you’ve combined all the ingredients let the mixture cook for approx 20 minutes on the medium heat, checking on it half way though and adding the remainder of the salt and more water if it is required.

I tend to be super paranoid about chicken so I usually take the biggest chunk of chicken out and cut it open to make sure it’s cooked through before taking it off the stove.

Once I’ve checked that the chicken is cooked thoroughly all that’s left to do is  serve and enjoy !

X

Maja