QUICK AND WARMING LOW FAT CHICKEN AND RICE STEW

On a cold day there is nothing nicer than a warm stew with lots of vegetables!

Stock cube (I use yeast free)

Water (I use bottled)

Herbs - fresh or dried

Chicken pieces - skinless

Half a cup of white rice (you can use brown or red)

Vegetables - a variety.  I use a sweet potato, two courgettes,

parsnips and an onion.

Optional: gravy or pasta sauce.

Cook the water with the stock cube in it in a large saucepan.  Then

put in the vegetables and chicken and cook for 20 minutes until its all done.

At this point take the chicken and vegetables out into a large serving dish and put in

half a cup of rice.  Add more water if needed but bring water to boil and let the mixture cook

on a low light until the rice is done.  Chop the chicken into fine pieces if it isn't already

and add back to rice with the vegetables.  At this point heat it all again. If you like you can make up some

gravy and add that in for a nice brown sauce or add pasta sauce for more of an italian flavour.  Make

sure the pasta sauce is low in fat as all the other ingredients will be.

Bon Apetite!