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Chicken cheesy stew

Looking for a massive meal prep or a crowd pleasing dinner? This 4lb chicken breast stew is seasoned to perfection with a warm spice blend, seared until golden, and finished in a silky, cheesy white sauce. It’s high protein, incredibly comforting, and ready in under 30 minutes! It can be served with rice, crusty bread, or pasta. The Chicken Marinade: 4 lbs Boneless Chicken Breast (cubed) 1 tsp Cumin 1 tsp Paprika 1 tsp Coriander 1 tsp Garlic Powder 1 tsp Black Pepper 3 tbsp Tomato Paste 3 tbsp Plain Yogurt 1 tsp Ginger Paste Salt to taste Olive Oil (for frying) The Creamy Sauce: 1 tbsp Olive Oil + 1 tbsp Butter 2 tbsp All Purpose Flour 1 cup Milk room temperature 1/2 tsp Salt 1/2 tsp Oregano 1/2 tsp Black Pepper 1/2 tsp Red Pepper Flakes Mozzarella Cheese (handful or to taste) Instructions Marinate the Chicken: In a large bowl, combine the cubed chicken with cumin, paprika, coriander, black pepper, garlic powder, tomato paste, yogurt, ginger paste, and salt. Mix thoroughly until every piece is coated. Sear the Chicken: Heat olive oil in a large pan over medium-high heat. Add the marinated chicken and fry until golden brown and cooked through. Set aside. Make the Roux: In a separate pan, melt the butter with olive oil. Whisk in the 2 tbsp of flour and cook for 1 minute to remove the raw flour taste. Build the Sauce: Slowly pour in the milk while stirring constantly. Season with salt, oregano, black pepper, and red pepper flakes. Keep stirring until the sauce thickens and becomes silky. Combine & Melt: Pour the thickened white sauce over the cooked chicken. Top with a generous layer of mozzarella cheese. Final Touch: Turn off the stove, cover the pan with a lid, and let it sit for 5 minutes until the cheese is perfectly melted. Serve: Pair with rice, crusty bread, or pasta. Enjoy!