Chicken And Potato Stew With Tomato And Onion Salad Recipe

Preparing the Chicken and Potatoes

1. Cut 100 grams of chicken into small pieces. Peel and dice 150 grams of potatoes. Mince 5 grams of garlic. Chop 20 grams of onions for the stew and thinly slice some additional onions for the salad. 2. In a large pot, heat 15 ml of olive oil over medium heat. Add the chicken pieces and cook until they're browned on all sides. 3. Add the diced potatoes, minced garlic, chopped onions, salt, pepper, and herbs (thyme, rosemary, bay leaves) to the pot. Stir to combine. 4. Pour in enough chicken broth or water to cover the ingredients. Bring to a boil, then reduce heat and simmer until the chicken is cooked through and the potatoes are tender, about 20-25 minutes.

Preparing the Side Salad

1. Slice 50 grams of tomatoes and the additional onions thinly. 2. Toss the tomato and onion slices in a bowl with a pinch of salt and pepper. Optional: Add a drizzle of olive oil or a splash of vinegar for extra flavor.