Japanese Cream Stew With Chicken and Broccoli

Name: Japanese Cream Stew With Chicken and Broccoli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese,Fusion
Ingredients: 1 large boneless, skinless chicken thigh, cut into bite-size pieces; Salt, to taste; Freshly ground black pepper, to taste; 1/2 tablespoon olive oil; 1 medium onion, sliced into 1/4-inch-thick pieces; 1 medium carrot, peeled and cut into bite-size pieces; 2 medium potatoes, peeled and cut into bite-size cubes; 2 1/2 cups water; 2 chicken bouillon cubes; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 cup milk; 2 tablespoons cream cheese; 1 small head broccoli, cut into florets

A comforting Japanese cream stew combines chicken, carrots, potatoes, onions, and broccoli in a rich, creamy broth.

⭐ 4.6 (54 reviews) Prep: 20 minCook: 30 minTotal: 50 minYields: 4 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

Japanese Fusion

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Instructions

Start boiling 2 1/2 cups of water in a deep pot.
Season chicken with salt and pepper. Heat olive oil in the pot and brown the chicken.
Add onion and sauté until soft, then stir in carrots and potatoes.
Once the water boils, add consommé cubes and simmer until the carrots and potatoes are tender.
In a separate saucepan, melt butter, stir in flour, and cook until bubbling. Gradually whisk in milk and cook over medium heat, stirring constantly, until the sauce thickens; set aside.
Take 1/3 cup of stew broth, mix with cream cheese until melted, then return this mixture to the stew.
Stir the white sauce into the stew. Add broccoli and simmer for 5 minutes.
Serve immediately.

Nutritional Info (per serving)

Calories: 385 kcal

Carbohydrate: 35 g

Cholesterol: 103 mg

Fiber: 3 g

Protein: 22 g

Saturated Fat: 8 g

Sodium: 570 mg

Sugar: 6 g

Fat: 18 g

Unsaturated Fat: 0 g