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 32oz(710ml to 1 Liter) Water

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 One Hour and 30 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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