Herby Chicken Stew (Recipe)

Ingredients

900g (2 lb) boneless, skinless chicken, cut into 12mm (1/2 in) cubes

1/2 tbsp paprika

Salt and freshly ground black pepper to taste

Vegetable oil

2 onions, sliced

2 large carrots, peeled and cut into 3mm (1/8 in) slices

2 stalks celery, sliced

1/2 tbsp dried thyme

1 tbsp dried basil 

1/2 tbsp dried oregano

1/2 tbsp ginger powder

1/2 tbsp garlic 

2 tbsp soy sauce

1 l (32 fl oz) chicken stock

Steps

1.  Season the chicken with the paprika and salt and pepper.

2.  Heat 3 tablespoons of oil in a large heavy-bottomed pot over high heat; brown the chicken on all sides.  (You may need to this in batches to avoid overcrowding the pan.)  Add more oil as needed.  As the chicken is browned, remove with a slotted spoon and set aside.

3.  In the same pot, add the onions, carrots and celery; cook for about 6 minutes or until lightly brown.  Season with salt and pepper.  Add the thyme, basil, oregano, ginger, garlic, soy sauce and stock; bring to a simmer.  Return the chicken to the pan and simmer until the chicken is cooked through and the liquid is reduced by 20 percent.  Season with salt and pepper.

From : Low-Carbo Cooking