Bok Choy Chicken Stew (Lunchtime or Dinner)

April 7, 2022

30 minutes

easy

serves 2

This Bok Choy Chicken Stew (Breakfast or Dinner) is a wholesome meal recipe. Cook Bok Choy Chicken Stew (Breakfast or Dinner) for lunch-time or dinner. Enjoy eating it; Bok Choy Chicken Stew (Breakfast or Dinner) is a trendy and popular food for any time meal. Jamaican Cooking’s Bok Choy Chicken Stew (Breakfast or Dinner) is seasoned and marinaded in natural herbs and spices. This Bok Choy Chicken Stew (Breakfast or Dinner) is flavorful and delicious. “JOIN OUR FOOD FORUM, UPLOAD AND SHARE YOUR OWN RECIPE, MEMBERSHIP IS FREE!”. (It is exciting, join us in this fun community)

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Ingredients

Adjust Servings

	½ to 1 lb Chicken's Parts (chop in four chunks) - cut wing & legs one time. buy fresh
	1 to 1 ½ cups or a bunch of Bok Choy (Shredded)
	1 or 2 stacks Scallion (diced) - optional
	1 medium Onions (peeled & diced)
	1 to 2 small Tomatoes (diced) - optional
	3 to 4 cloves Garlic (peeled and mashed)
	½ ripe Pepper (Scotch Bonnet or real chili pepper) - cut it in half
	¼ teaspoon Pimento Berries - dried
	sprig Thyme (fresh) - (tie to size of one finger)
	2 to 4 tablespoons Cooking Oil
	¼ cup Water or ADD NONE - (Note: if you used too much water it could make it have a fresh flavor - be mindful)
	½ to 1 tablespoon Wine/Cedar/ or White Vinegar - (add while it cooks - optional
	1 to 2 tablespoons Ketchup; (add this near the end) - optional

THE CHEF RECOMMENDS USING THESE HERBS - optional,.! (for those who wants to use powdered seasonings add: ½ to 1 teaspoon of All Purpose Seasoning - I could say don't add it; however most people do):

	¼ to ½ teaspoon Cilantro & or Parsley (dried or fresh) - flake it
	¼ to ½ teaspoon Basil (dried or fresh) - flake it
	¼ to ½ teaspoon Rosemary (dried or fresh) - flake it - optional

Nutritional Information

200g Fat

100g Protein

146g Sugars

436g Calories

24g Carbs

137g Trans fat

Directions

1.

Preparation:

Strip, wash, and dice all the seasonings. Cut half of a chicken into chicken parts. Cut the thigh in four pieces, followed by cutting the wing and the leg in two pieces, and then cut the breast into four pieces. Put it aside!

Cut the bottom from the bok choy. Put the leaves in water and one-tablespoon salt. Use your fingers to clean the dirty leaves properly. Next dice the bok choy leaves by one inch. Cover well and put aside.

Mark as complete

2.

Cook it:

Gauge your stove on Hi. Put frying pot to heat for one minute. Next, add oil and leave it for one minute or until you see some smoke.

Next, add the chicken pieces to the hot pot with oil. Allow frying on one side for 6 minutes and the other for 5 minutes. Add the seasonings. Stir in for 30 seconds, and then add the diced bok choy on top, and then the water. Now, this time cover the frying pot well with a proper lid. Allow to cook for 8 minutes with the gauge on four. Add the ketchup, stir in, and finish. To prepare, cook bok choy and chicken totals 35 minutes.

Mark as complete

Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.