Rainbow Chicken Vegetable Stew (Rangin Kaman Stew)
"A vibrant, nutrition-packed celebration of color and crunch that transforms simple pantry staples into a gourmet weeknight masterpiece."
Instructions
Heat a wide pan over medium-high heat and melt the butter until lightly sizzling.
Add the shredded chicken and fried onion, sautéing briefly until aromatic and lightly golden. Transfer to a plate and set aside.
In the same pan, add the bell pepper and sauté for about 1 minute to release its aroma.
Add the carrots and celery, stirring continuously so they soften slightly while staying crisp.
Stir in the mushrooms, tomatoes, and cooked corn. Cook until the vegetables are just tender and excess moisture has evaporated.
Return the chicken and onion to the pan. Season with soy sauce to taste and toss everything together over high heat for a short final sauté.
Serve immediately while hot, showcasing the bright colors and fresh textures.