Chicken Potato Turmeric StewAmerican ExpressApple PayGoogle PayMastercardPayPalShop PayUnion PayVisa

INSTRUCTIONS Heat a large Dutch oven over medium heat. Add the oil and saute the onions, carrots, peppers, and garlic for a few minutes.Add the broth, chicken, potatoes and all seasonings except the parsley.Bring to a boil, cover, and lower the heat to a simmer.Cook for 25 minutes or until the chicken is done and the potatoes are tender.Top with chopped parsley and serve hot.You can freeze leftovers in portion sized containers for future use.