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Prune Chicken Stew

Recipe courtesy of California Prune Board in Korea.

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Serves  1


  • 1 piece chicken breast
  • 1 potato
  • 1/4 carrot
  • 1/4 teaspoon paprika
  • 1/4 onion
  • ½ cup California Prunes
  • 1 cup water
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 2 tablespoons minced onion
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 2 cups chicken stock
  • little bit of salt and pepper


  1. Slice chicken breast, potato, carrot, paprika and onion into 2x2cm sized pieces.
  2. Presoak 1/4 cup of prune and blend it with a cup of water in a mixer to make puree. (Chicken stock can be used instead of water.)
  3. Butter a pan, fry garlic and onion, add chicken breast, potato and carrot, and fry them.
  4. Add the prune puree from step 2 to step 3, add Worcester sauce, ketchup and chicken stock, and boil it.
  5. Add onion and paprika to step 4, boil until they’re cooked, add the 1/4 cup of remaining prune after making puree, and season it with salt and pepper