Chicken Stew

Ingredients

• 1 lb. chicken breast, skinless, boneless
• 1 1/2 tsp Worcestershire
• 1/2 cup potatoes, skin on, raw, diced
• 4 oz. carrots, baby, raw
• 1 1/2 tsp cloves, whole
• 1/2 cup green peas
• 1 tsp black pepper, ground
• 1 tbsp. all purpose flour, gluten free
• 1 1/2 tsp extra virgin olive oil, 100% cold pressed, unrefined
• 1/2 small onion, raw
• 1/2 tsp ginger root, raw
• 1 whole tomato

Instructions

1. Cut chicken breasts into 1-inch cubes and set aside.
2. In a deep skillet or dutch oven, heat oil over medium-high heat.
3. Sauté onion, grated ginger root, and minced garlic until onion is soft, about 3 minutes.
4. Add flour and cook for 1 minute, stirring to prevent sticking.
5. Stir in tomatoes and cook for 2 minutes.
6. Tie peppercorns, cloves, and cinnamon in a piece of cheesecloth.
7. Add cheesecloth package, chicken, 2 cups of water, and Worcestershire sauce to onion mixture and stir.
8. Reduce heat and simmer, covered, for 20 minutes.
9. Add potatoes, carrots, and peas.
10. Simmer, covered, until cooked, 20 to 25 minutes.
11. Remove cheesecloth package.
12. Portions can be doubled and frozen.

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