Ingredients
Units
Scale
- 2 tablespoon oil
- 1 cup onion finely diced
- 1 cup carrots peeled and finely diced
- 1/2 cup leek thinly sliced
- 1 cup red pepper diced
- 1 cup russet potatoes peeled and diced in cubes
- 1/2 cup sweet canned corn
- 10 ounce canned tomato sauce
- 2 cup chicken breast without skin cubed
- 2 tablespoon fesh parsley chopped
- additional salt and pepper to taste
Instructions
- Pour the oil into a large pot over medium-high heat. Add the onion and let it cook for 3 minutes.
- Next, add the chicken breast cubes and stir. Cook the chicken for approximately 10 minutes, or till the meat turns from pink to white.
- Add the carrots, red pepper, and leek, and cook for another 5 minutes, while stirring.
- Then, add the potato cubes and cook for extra 5 minutes. Add salt and pepper to taste.
- Now, cover all the veggies and chicken with water. Pour enough water, but keep in mind you’ll also need to add the tomato sauce. Cover the pot with a lid and let it cook for 40 minutes over medium heat.
- Remove the lid, add the tomato sauce, the corn, and the parsley, and cook for extra 5 minutes on high heat.
- Serve with extra canned corn, chopped fresh parsley, and chili flakes. Serve while still hot!
- Prep Time: 15
- Cook Time: 60