Leona's Chicken Stew - Kraft Recipes Top
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Leona's Chicken Stew

 Leona L. Eimandoust
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  • It doesn't really matter where you start, but I like to start with the vegetables, cleaning & chopping. Then add to a large pot of water with lemon juice to keep their color. You can begin boiling now, or wait until later (sometimes, I start my veggies in the morning or night before* & let soak in lemon juice water, cooking with that pot of water).
  • 1/2 of the onion will go directly into the pot of veggies & meat, the other 1/2 of the onion will be fried in small amount of oil, when very brown, add turmeric, stir, then drain any oil and add to pot.
  • The chicken should be cleaned & cut into bite-sized pieces, lightly fried in small amount of oil (or margarine), then added to the large pot of boiling water, with the bouillon cubes. Once the chicken has boiled a few minutes, the rest of the veggies and seasonings can be added.
  • Boil at least a couple of hours, then at the end of boiling, add the can of sweet peas (drained if you have too much water, or add the water if your stew is too thick), and add the lime powder (optional) and stir well. Let stand a few minutes before serving. (I like to boil in the oven at 325 or 350 degrees for the couple of hours, so the stirring & sticking becomes less).

Special Equipment Needed


*If soaking veggies overnight, soak in fridge. **Can also use stew meat, trimmed, in place of the chicken, or even ground beef/meatballs. Also makes a good stew to pour over rice.

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