Ingredients:
- 2 cloves garlic
- 2 onions
- 5 potatoes
- 1 leek
- 400g boneless and skinless chicken breasts
- 3 tablespoons chicken stock powder
- 750ml water, tepid
- salt and pepper
- 2 tablespoons fresh cream (optional)
- 1 tablespoon freshly chopped parsley
Method:
- Peel the garlic, onions and potatoes. Chop the garlic and finely slice the onions. Cut the potatoes into bite-size chunks. Clean the leek and finely slice the white and pale green parts.
- Cut the chicken breasts into small pieces and place in a deep saucepan or wok. Add the prepared vegetables and the chicken stock powder, and add the tepid water.
- Season with salt and pepper. Cover and simmer for 30 to 40 minutes, stirring occasionally.
- Before serving, mix in the fresh cream if used, and sprinkle with freshly chopped parsley. Serve hot.
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