SAUCEPAN & SKILLET from SMALL to FAMILY SIZE

ELECTRIC SKILLET: FAMILY SIZE STEW

A basic Chicken Vegetable Stew that can double as chicken soup by adding more water when the stew is finished cooking.

For a LARGE 12 inch(30cm) ELECTRIC SKILLET STEW: Makes about two quarts(1.9L)

INGREDIENTS:

1. Add: 3-4 medium size potatoes cut in 9-12 pieces each (As in the image above)

2. Add: Three boneless skinned thighs cut into small pieces
    Add: 1 cup Banza Shells pasta or Similar
    Add: 1 cup Thin Sliced Carrots
    Add: 2-3 Thin Sliced Celery (Stalks)
    Add: 12oz(355ml) package of of Frozen Green Beans
    Add: 12oz(355ml) Frozen California Medley Vegetables

3. Add: 1/3 Cup(80ml) Diced Roasted Bell Peppers
    Add: 2-3 tbs(10-15ml) Ketchup

4. Add: 1-3 Chicken Flavor Wyler's Cubes

5. Add: 24 to 48oz(710ml to 1.4 Liter) of Water
Water level is important. Otherwise the stew can dry out and burn up.

6. Optional: 1/2 cup Banza Rotini pasta or Similar

PLUG IN THE SKILLET AND SET THE TEMPERATURE TO ABOUT 200 DEGREES

Cooking time is about About 1 1/2 hours (90 minutes) . However, it is wise to check the Stew once in a while.

To tell when the stew is done, I push a fork into a potato. The stew is done when the fork is easy to push through the potato.

NOTE: IT IS IMPORTANT for the stew to reach at least 170 degrees (77° Celsius) for at least 20 minutes.

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