Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 large potato, peeled and chopped
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chicken and cook until browned on all sides, about 5 minutes. Remove chicken from pot and set aside.
3. Add onion and garlic to the pot and cook until softened, about 5 minutes.
4. Add carrots, celery, and potato to the pot and cook for another 5 minutes.
5. Add chicken broth, thyme, rosemary, salt, and pepper to the pot and bring to a boil.
6. Reduce heat to low and simmer for 30 minutes, or until vegetables are tender.
7. Add chicken back to the pot and cook for another 5 minutes.
8. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking chicken and vegetables, low heat for simmering the cawl.
Serving size:
4-6 servings
Nutritional information:
Calories: 230
Fat: 8g
Carbohydrates: 16g
Protein: 24g
Sodium: 800mg
Substitutions for ingredients:
- Chicken can be substituted with turkey or beef.
- Carrots, celery, and potato can be substituted with other vegetables such as parsnips, turnips, or sweet potatoes.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add cooked rice or noodles to the cawl for a heartier meal.
- Add canned tomatoes or tomato paste for a tomato-based cawl.
- Add canned beans for a protein boost.
Tips and tricks:
- Cut the vegetables into similar-sized pieces for even cooking.
- Use bone-in chicken for added flavor.
- Add more broth or water if the cawl becomes too thick.
Storage instructions:
Store leftover cawl in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat cawl in a pot over low heat until heated through.
Presentation ideas:
Serve cawl in a bowl with a slice of crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or other herbs.
Pairings:
Serve cawl with a side salad or crusty bread.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Garlic bread
Troubleshooting advice:
- If the cawl is too thin, simmer it for a longer time to reduce the liquid.
- If the cawl is too thick, add more broth or water.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F.
- Store leftover cawl in the refrigerator within 2 hours of cooking.
Food history:
Cawl is a traditional Welsh soup made with meat and vegetables. It was originally a peasant dish made with whatever ingredients were available.
Flavor profiles:
The cawl has a savory and comforting flavor with hints of thyme and rosemary.
Serving suggestions:
Serve cawl as a main dish for lunch or dinner.
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Region: Welsh
Taste: Savory, Tangy, Herbal, Hearty, Comforting