1/4 cup oil
1 cup chopped onion
1 (14 ounce) cans diced tomatoes 2 cups chicken broth
1 teaspoon minced garlic 1 teaspoon thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
4 cups diced potatoes
1 1/2 cups sliced carrots 2 cups chopped chicken breasts
Fry the onion in oil in pot for 120 seconds.
Add the following SEVEN items.
Heat to boiling.
Take potatoes, chicken, carrots and add them.
Allow to simmer till veggies are ready and done, approximately 1⁄2 hour.
Use the cornstarch for thickening the stew.