CHICKEN STEW

 Ingredients:

1 1/2 lbs. Chicken thighs, boneless and skinless, cut into small pieces

2 tbsp. Olive Oil

1 medium onion, diced

8 oz.  sliced ​​mushrooms

3 medium carrots, peeled and diced

3 medium potatoes, peeled and diced

4 cups water or as needed

2 bay leaves

1 tsp. Salt or to taste

1 tsp.pepper or to taste

1 tsp. Turmeric powder optional

1/3 cup chopped parsley For the mixture

2 tbsp. Water

2 tbsp. All Purpose Flour

 Methods:

Add oil to the bottom of a large pot. Heat over medium-high heat and add the diced chicken thighs.Stir until the chicken is almost cooked through.

Add the onions, stir and sauté until translucent.

Next, add the mushrooms and continue stirring for a few  minutes while they cook.

Add potatoes, carrots, salt, pepper, bay leaves and water to the pot. Make sure the ingredients are covered with water and cook over medium-low heat for 30 minutes.

Mix  2 tablespoons  water and 2 tablespoons  flour.Add it to the stew. Remove. Add  parsley and turmeric if desired. Once the stew has reached the desired thickness, it is ready to serve.