Creamy Chicken & Potato Stew

Name: Creamy Chicken & Potato Stew over Rice
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 clove Garlic; 2 unit Scallions; 12 ounce Potatoes; ¾ cup Jasmine Rice; 10 ounce Chopped Chicken Breast; 1 teaspoon Dried Oregano; 1 unit Veggie Stock Concentrate; 1 unit Chicken Stock Concentrate; 1 ounce Mirepoix Paste; 1 ounce Cheese Roux Concentrate; 2 tablespoon Cream Cheese; Salt; Pepper; 1 teaspoon Cooking Oil

over Rice

Recipe Development TeamPublished on November 20, 2023

3.9

(2K customers rated)

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Imagine all the flavors and homey coziness of a chicken pot pie, without the crust. Thanks to a few tricks up our chefs’ sleeves (mirepoix paste! Cheese roux concentrate!), this supremely comforting bowl comes together in just 30 minutes. You’ll start your stew by searing chicken with oregano, garlic, and scallion, then add potatoes and chicken stock. When everything’s cooked through, you’ll whisk up a creamy roux that gives this stew its signature velvety finish. Serve over fluffy rice and garnish with scallion greens for a warming bowl of mm-mmm!

Tags:

Seasonal

•Protein Smart

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 clove

Garlic

2 unit

Scallions

12 ounce

Potatoes

¾ cup

Jasmine Rice

10 ounce

Chopped Chicken Breast

1 teaspoon

Dried Oregano

1 unit

Veggie Stock Concentrate

1 unit

Chicken Stock Concentrate

1 ounce

Mirepoix Paste

1 ounce

Cheese Roux Concentrate

(Contains: Milk)

2 tablespoon

Cream Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories740 kcal

Fat14 g

Saturated Fat4.5 g

Carbohydrate106 g

Sugar6 g

Dietary Fiber3 g

Protein41 g

Cholesterol120 mg

Sodium1170 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Pot

•Whisk

Instructions

• Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Dice potatoes into ½-inch pieces.

• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pot over medium-high heat. Add chicken in a single layer. Season with oregano, salt, and pepper. Cook, stirring occasionally, until browned, 3-5 minutes. • Add garlic and scallion whites; cook, stirring constantly, until chicken is cooked through and aromatics are fragrant, 1-2 minutes more. • Increase heat to high. Stir in potatoes, mushroom stock concentrate, chicken stock concentrate, and 2½ cups water (4½ cups for 4 servings); cover and bring to a boil. Uncover, reduce heat to medium, and simmer, stirring occasionally, until potatoes are tender, 10-12 minutes.

• Whisk mirepoix paste, cheese roux concentrate, and cream cheese into pot with stew until combined and slightly thickened, 1-2 minutes. Taste and season with salt and pepper if desired. • Fluff rice with a fork. • Divide stew and rice between shallow bowls in separate sections. Garnish with scallion greens and serve.

Chicken is fully cooked when internal temperature reaches 165°.