Creamy Chicken & Potato Stew over Rice

Name: Creamy Chicken & Potato Stew over Rice
Yield: 2 servings
Ingredients: 10 oz Chicken Breast; 12 oz Potato; 2 tbsp Cream Cheese; 1 unit Chicken Stock Concentrate; 2 clove Garlic; 1 Mushroom; 1 oz Mirepoix Paste; 1 tsp Oregano; 1 oz Cheese Roux Concentrate; 2 unit Scallions; 3/4 cup Rice; tsp Black Pepper, tsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp

By Recipe0 System

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!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Chicken Breast
12 oz Potato
2 tbsp Cream Cheese
1 unit Chicken Stock Concentrate
2 clove Garlic
1 Mushroom
1 oz Mirepoix Paste
1 tsp Oregano
1 oz Cheese Roux Concentrate
2 unit Scallions
3/4 cup Rice
tsp Black Pepper, tsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

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.
2

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.
3

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.
4

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°.

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