Easy Chicken Stew

It has been REALLY cold, windy and rainy in Melbourne lately. I used to make stews with potato and lamb, but since that is recently dead to me I made a new version which I actually think is even better. You can of course use lamb instead of chicken, I think that would work really well too.

I made a huge batch of this in a big pot, and then sectioned it up into containers so I could take it to work for lunch.

Note: C = Carbs, P = Protein, F = Fat. So 1C is 1 block of carbs (9g), 1P is 1 block of Protein (7g), 1F is one block of fat (1.5g). 

Easy Chicken Stew
Zone: 15 blocks (5 x 3 block meals)
Ingredients:
700g passata (pureed tomatoes) (7C) - check the ingredients say 100% tomatoes, most have additives
350g turnip (2.5 C)
115g tomato (1/2C)
132g celery (1/2C)
138g mushrooms (1/2C)
94g carrot (1C)
405g zucchini (1.5C)
120g onion (1.5C)
450g chicken (15P)
5 tsp/25ml olive oil (15F) - this is about 2 australian tablespoons
few cloves garlic (I use 3 or 4, but I love garlic)
Rosemary, italian herbs, salt, pepper

• Cut everything into small pieces, about 1.5cm cubes as a guide.
• Cook garlic and onion in olive oil on a medium heat until onion starts to go see through
• Add chicken and cook on a medium heat until sides turn white (does need to be cooked all the way through).
• Add vegetables and passata and add water so that it just covers the vegies (doesn't matter if a few vegies are sticking out, these will condense as stew cooks).
• Bring to the boil with the lid  on, then simmer for an hour, stirring every 15 minutes
  
• After 1 hour take lid off and continue to simmer, stirring occasionally. Do this until mixture gets really thick, it should take between 1 - 2 hours. You can add salt, pepper and a bit of rosemary or italian herbs for taste.
  
• Portion out and store/serve.