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Chicken and potato stew in the Thermomix

Total time55 min Preparation + cooking; may include waiting How this time is calculated

Preparation and possible waiting: 15 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings2

Rating Not yet rated

A chicken and potato stew with a tomato sofrito and a hint of saffron.
Jump to steps
Chicken and potato stew in the Thermomix, finished dish

Key recipe details

15 minpreparation and possible waiting
40 mincooking
2servings
839 kcalwhole recipe
420 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation + cooking; may include waiting How this time is calculated

Preparation and possible waiting: 15 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Gluten-free and 9 more Indicative dietary requirements

View full classification 20 tags
Diet
Omnivorous
Dietary requirements
Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar
Dish type
Main course
Meal
Lunch
Preparation
Boiling
Appliances
Thermomix
Cuisine
Home-style
Season
All year round
Occasion
Everyday menu
Nutrition
High in protein
Total time
30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

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Method

  1. Chop the tomatoes, green pepper, onion and garlic for 5 seconds at speed 4. Add the olive oil and cook for 10 minutes at 100°C, speed 1.

  2. Dice the chicken breast and add to the bowl. Cook for 5 minutes at 100°C, reverse rotation, spoon speed.

  3. Add the peeled potatoes broken into chunks, water, saffron, bay leaf and salt. Cook for 25 minutes at 100°C, reverse rotation, spoon speed.

  4. Check that the potatoes are tender and the chicken fully cooked. Remove the bay leaf and transfer the stew to a serving bowl.

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