Ingredients
½ kilo chicken pieces
1 can Campbell cream of mushroom soup
1 cup water
1 head broccoli, cut into pieces
½ cup green peas
1 small yellow or green bell pepper, sliced
1 can sliced button mushrooms
1 tsp Worcestershire sauce
1 yellow onion, diced
5 cloves garlic, minced
Olive oil Butter
Salt and pepper
Method
1. Season chicken with salt and pepper. Let stand for 10 mins.
2. On a hot pan, add olive oil. Pan-fry the chicken by batch until lightly browned. Set aside.
3. On the same pan, remove excess oil and leave only 1 tbsp. Add butter and wait til melted.
4. Saute onions and garlic until softened. Return the chicken and saute again.
5. Pour the water in the pan. When water is boiling, pour the cream of mushroom soup. Stir until the mushroom soup is dissolved. Cover and simmer on low heat.
6. When chicken is almost tender, add the Worcestershire sauce, bell pepper, broccoli and sliced mushrooms. Simmer til chicken and broccoli are tender.
7. Add in the green peas and season with salt and pepper. Simmer for 5 minutes and turn off heat.
Note: If you want it creamier, you can add ¼ cup thickened cream or sour cream.
Discussion: https://www.facebook.com/photo.php?fbid=10153377592590330&set=gm.847813128621098&type=1&theater
