Lazy Hack All -in-1 Chicken Vegetable Hot Pot Stew

Please Rate My Chicken Recipe. Thanks !

All-In-1 Hot Pot Stew

Yes, that is what I called it.

Dump all your ingredients into the pot and simmer them for 20-30minutes.

This is the best and easiest way to cook a quick chicken stew in a jiffy for 4 person family.

You don't need any side dishes because it is a combination of meat and vegetables plus tubers, packed with vitamins, minerals and fibers.

A simple pot roast of chicken is a family treat when you want to get all the goodness in the juicy chicken meat, absorb Vitamin A from soft boiled carrots, carbohydrates from the chunks of potatoes and Vitamin C from the French beans vegetable.

This quick and easy Chicken Pot Roast was taught by my mom. All you have to do is put all the ingredients into the pot and fill in sufficient water to cover up the ingredients. Simmer for at least 20min to 30min until the chicken meat and vegetables turn soft.

Chicken Pot Roast uses skinless chicken ribs and chicken keels with very little fats, a healthy dish for the whole family that goes well with plain white rice.

This is the best pot I ever had!

Stir fried onions, chicken meat do not stick onto the base of this ceramic pot.
Furthermore, it cooks pretty fast, less than 20 minutes and the food slide off easily into a shallow bowl.

Washing is a breeze, no scrubbing, just a simple wash with sponge will do

Utensil you need for pot roast

Cook Time

Ingredients

• 1/2 chicken-ribs and keel, chopped into convenient pieces
• 4 cloves
• salt, pepper, to taste
• 1 tablespoon butter
• 1/2 medium carrot, chunks
• 2 medium potatoes, chunks
• 1/2 bombay onion, quarters
• 100g French Beans
• 1 tablesppon dark soy sauce
• 1 tablespoon light soy sauce
• 2 teaspoon all spice powder
• 2 clove garlic, minced
• 2 slices ginger, minced
• 2 bowls water

How to cook Chicken Pot Roast

1. Wash and clean chicken well. Remove all chicken skins and extra yellow fats on the meat. Cut them into convenient pieces. Add in salt, pepper, all spice, minced garlic with ginger, dark and light soy sauce. Mix them well . Ensure that all the chicken meats are well coated with the sauces and leave aside for later use.
2. Heat up wok with butter and fry the onions until transparent.
3. Put in the marinated chicken pieces and brown all over in the butter.
4. Add in cloves, chunks of carrots and potatoes. Add enough water to cover up the chicken meat.
5. Bring to boil, then simmer gently until chicken, carrots and potatoes are almost tender.
6. Add in the French Beans and simmer again until the French Beans are cooked.
7. Turn off heat when the gravy is almost dry.
8. Dish out the chicken pieces and serve together with all the vegetables and thick gravy. Serve hot with white rice.

There is only one difference between a long life and a good dinner: that, in the dinner, the sweets come last.

— -Robert Louis Stevenson

Step-by-Step Photos

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Tips of the Day:Buy Organic Chicken

Why Buy Organic Chicken ?

• Chicken meat may not be relatively cheap but it has been our daily food consumption for decades.
• However, chicken farming had now focused on gaining more profits and growing in demand for enormous chicken meat that they resorted to use antibiotics, growth hormones, high-energy artificial feeds on the chickens.
• These fragile chickens will gain weight, become plump at a short period of time which are highly abnormal that even lean meats have more fats than usual.
• Therefore, it is far wiser to spend more money on organic chicken meat which contains much less fats in the meat itself.
• It is safer to consume because it does not have injected chemicals, hormones and antibiotics that may harm our body system in long term run.
• Remember to remove chicken skin as most of the fat is embedded in it.
• When you buy organic chicken meat, you will consume nutrition such as protein, iron and zinc which has twice as much nutrients as red meat.

Benefits of eating Carrots

• We all know that carrots are high in Vitamin A and beta-carotene which are beneficial to our eyes.
• These nutrients help us to see better in the dark and improve our eyesight.
• Many scientific studies show that high consumption of carrots helps to reduce the chances of contracting cancer diseases and provide healthier, smooth looking skin too.

Tips Of The Day:

How to choose good carrots

• In order to choose good carrots, look for those with bright orange in color and firm to hold.
• Big carrot does not indicate that it is full of juice.
• Choose medium range carrots with root top that do not have any grown shoots.
• Avoid pale orange carrots which indicate less beta-carotene and contain less carrot juice because they are old.

Potatoes are NOT FATTENING

In most Western countries such as US and UK, almost 50% of the population consume potatoes as part of their daily meal because potatoes provide Vitamin B, Vitamin C, minerals and carbohydrate.

A lot of weight watchers misunderstood that potatoes are fattening food . This depends on how you cook them.

If you only eat potatoes as French Fries or mix boiled potatoes with cream, butter or mayonnaise, these are additional fattening ingredients which lead to unhealthy and oily food. Potatoes absorb more oil if pan fried compare to boiled method.

Remember that potatoes belong to the root vegetable family that are healthy, nutritious and delicious if you boiled, baked or roasted them with a little olive oil instead.

Healthy Recipes You May Want To Read

• Quick and Easy Easter Sunday Dinner Recipes
  Pork, Chicken and Lamb Roasting Recipes for Warm Dinner, brings family together.
• Green Vegetables: Mustard Greens and Recipes
  Mustard green is one of the most green leafy vegetable in Asian countries. Mustard green is cheap, easy to purchase and quick to cook at the shortest time. You can choose to stir fry with garlic and ginger, which is the common dish in Chinese familie
• LEMON CHICKEN
  Do you know that lemon helps to improve and enhance the flavor of various dishes, salads and drinks? This wonderful dish brings out the lemon sweet taste in chicken.
• CHICKEN PATTIE & VEGETABLE STEW
  Minced chicken and pat them into patties. Stir fry carrot and potatoes with saucy sauce make a delicious recipe for dinner.

Another well known Pan Roast Chicken Ought To Watch

This content reflects the personal opinions of the author. It is accurate and true to the best of the author’s knowledge and should not be substituted for impartial fact or advice in legal, political, or personal matters.

© 2012 peachy

Comments

peachy (author) from Home Sweet Home on February 26, 2015:

thanks thelma, chicken pot roast are the easiest recipe for big family. Glad to see you here

Thelma Alberts from Germany on February 23, 2015:

Yummy! Reading this hub and looking at the photos made my mouth water. I´m sure it tastes good. I made a similar chicken pot roast like this. Enjoy your week!

peachy (author) from Home Sweet Home on December 09, 2014:

@colorfulone

thanks, I am sure you will enjoy this dish, I just had this chicken pot roast yesterday!

peachy (author) from Home Sweet Home on December 09, 2014:

@colorfulone

thanks, I am sure you will enjoy this dish, I just had this chicken pot roast yesterday!

Susie Lehto from Minnesota on December 09, 2014:

I have never cooked chicken pot roast style. This is an easy way to cook delicious meals, and I do believe I will try it this way. Although, I do use a wok often times for cooking chicken dishes. Creating and eating healthy tasty home cooking meals is where its at for me. I like the way you put this hub all together with some educational facts about the ingredients, too.

- Shared and voted up!

peachy (author) from Home Sweet Home on April 05, 2013:

After you have fried the onion, garlic and ginger, add in the meat and vege. Then add in plain water , cover it and let it simmer for 2-30 min. Don't let it boil at high fire, will overflow. Medium or low fire better. You could replace the sauce with oyster sauce or sweet black sauce. Thanks for reading.

quicksand on April 04, 2013:

You mean put the ingredients together, add water to cover them and leave them like that for 20 - 30 minutes? No boiling needed at this stage? Well, I would also be grateful if you could tell me whether dark soy sauce and light soy sauce could be replaced with something else? Thanks. :)

peachy (author) from Home Sweet Home on September 27, 2012:

@kerry43

Thanks for reading my hub. Very happy to hear your encouragement.

Kerry43 on September 27, 2012:

You went so far beyond what I expected to read here. Thank you for all the additional information, especially the part about good old spuds not being fattening. Kudos, my friend!

peachy (author) from Home Sweet Home on June 27, 2012:

@vibrantviews

I am sure your family will love this chicken pot roast too. Best of luck!

peachy (author) from Home Sweet Home on June 18, 2012:

Thanks for your lovely comment. I hope to do better in my other recipe hubs too.

peachy (author) from Home Sweet Home on June 18, 2012:

@kittyjj

Thank you for reading my hub. Please, do try cooking this chicken recipe. Let me know your result.

Judy Specht from California on June 17, 2012:

Recipe is yummy looking. I really liked how you worked the nutritional values into the hub. Nice.

Ann Leung from San Jose, California on June 17, 2012:

Yummy recipe - a must try. Thank you for sharing.

peachy (author) from Home Sweet Home on June 17, 2012:

Ok, I will try them. Thanks for sharing tips.

peachy (author) from Home Sweet Home on June 17, 2012:

Well, I have tried bitter gourd. They are really bitter even if I wash them and rub with salt to reduce the bitter taste. Always boil soup with bitter gourd, not stir fry.

peachy (author) from Home Sweet Home on June 17, 2012:

celery and bell peppers are delicious. Cucumber is acceptable but the others u mentioned don't fit the bill, though...

peachy (author) from Home Sweet Home on June 17, 2012:

@ insane mundane

yeah.. most recipes are either beef, lamb but seldom chicken.. vegetable combination depends on the taste that blends well with chicken. i don't suppose u would include bitter gourd into chicken pot roast, do you?