Chicken Stew

My husband is back to his strict chicken-no-pork-no-beef-no-carb-during-dinner-diet for the past 2 weeks in preparation for his upcoming TV series. He can only partake of either fish or chicken dishes. The problem with that (apart from slowly growing wings ourselves – LOL!) is running out of chicken recipes to prepare.

Since, chicken is always available in our fridge, I decided recently to make “Chicken Pastel” for lunch only to find out that I was actually lacking some ingredients. So instead, I opted to whip up a no brainer “Chicken Stew”.



1 whole Magnolia chicken cut into serving pieces
3 crushed garlic cloves
1 onion sliced thinly
Potatoes, peeled and quartered
Carrots, peeled and sliced
4-5 calamansi
1/2 can Nestle cream
1/2 cup Anchor butter
1 chicken cube


1. First, massage the chicken with salt, pepper and calamansi juice. Let it marinate for an hour.
2. Heat oil and fry chicken until it turns brown to seal in the flavor of the marinade. Drain and set aside.
3. Using the same pan, add butter then saute garlic, onion & chicken cube.
4. Add in carrots and potatoes and let it boil until vegetables are cooked.
5. Add Nestle cream, salt and pepper to taste. Gradually add water to achieve preferred consistency. Let it boil again for a few minutes.
6. You can now put back the fried chicken pieces. Simmer.
7. Serve with steamed rice.

Looking at the ingredients – butter and cream, I realized that my Chicken Stew is not suitable for my husband’s strict chicken diet! Ooops! I’m sareh! 


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