Healthy Chicken & Mushroom Stew

I love this recipe so much! Believe it or not, I actually came up with this recipe literally while I was cooking it, I kept adding and adding random ingredients until I was happy with the mixture!

My husband currently has a really aggressive stomach ulcer, to the point where when the pain hits, it literally make him keep over and vomit green goo! So I have to come up with a diet plan that is super strict and doesn’t cause any irritation to his sensitive stomach. I’ve been researching and researching all sorts of recipes for stomach ulcer patients and I came up with this by simply throwing together different ingredients that I know are good for stomach ulcers

If you want to go that extra step then skip out the meat and just have yourself a hearty, healthy vegetable dinner. Go even further and make it vegan by skipping the maggi cube, swapping the chicken stock with vegetable stock and have it with brown rice instead of white

Healthy Chicken and Mushroom Stew

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Serves: 5
Prep Time: 20 minutes Cooking Time: 45 minutes


  • 5 chicken pieces
  • 4 large mushrooms (chopped)
  • 1 red bell pepper
  • 1 cup spinach (chopped)
  • 1 onion
  • 2 cloves garlic
  • 1 maggi cube
  • 1 chicken stock cube
  • 1 tsp mild curry powder
  • 1 tsp dried thyme
  • 1/4 tsp salt (taste before adding salt)
  • 1 tbsp olive oil



Blend the bell pepper with a little water to help the blender blend and then set aside.


Prepare all the ingredients: chop the onion, garlic mushrooms, spinach and set aside. Wash your chicken and set aside.


Heat the oil in a large pan over medium heat and add the chopped onion and garlic. Saute for 30 seconds and then add the chopped mushrooms and cook until mushrooms are soft


Add the seasoning: crush maggi cube and chicken stock cube over the frying vegetables, add curry powder, dried thyme and salt. Mix everything together and keep frying! The mushrooms should keep the mixture wet however turn down the heat if it gets a little dry and cover with a lid


After about 2 minutes, add the blended pepper, stir, replace the lid and simmer on low heat for 10 minutes or until the water reduces


After 10 minutes, the water should have reduced and everything should look more like a paste, add the chicken pieces and really mix everything together ensuring that the sauce completely coats each chicken piece.


Mix in a 1/4 cup water and cover the pot, simmer on low heat for 10 minutes. After 10 minutes mix in 3/4 cups water, cover the pot and simmer on low heat for a further 30 minutes or until chicken juices run clear


After 30 minutes, add the chopped spinach and cook for a further 2 minutes. Mix once more and serve with rice or baked potatoes or boiled yam