A hearty pot of chicken stew will always be a crowd favourite.
What You’ll Need - Serves 4
8 Chicken Pieces (I like thighs & drumsticks)
4 Large Potatoes
1 Cup Frozen Peas
4 Garlic Cloves
I Can Tomatoes (400g)
1 Tbs Paprika
1 Tbs Cumin
1 Tbs Coriander
1 Tbs Dried Oregano
2 Cups Chicken Stock
2 Cups Water
salt and pepper
Prep - 10 Minutes
Finely dice the onions and garlic cloves
Peel and chop the potatoes and carrots into medium sized chunks
Season the chicken pieces with salt and pepper
Let’s Get Cooking - 30 Minutes
In a large pot, heat cooking oil and add the chicken pieces in one at a time. Fry until both sides are golden brown.
Remove the chicken from the pot and set them aside.
Add onions and garlic to the pot and fry until soft.
Add the cumin, coriander, oregano and paprika and combine
Add the tomatoes and mash them slightly. Combine with the onions and spices.
Add back the chicken pieces. Pour in the chicken stock and one cup of water first (add the second one only if needed)
Taste for salt and season with salt and pepper if needed.
Allow to simmer at medium heat for 20 minutes until the potatoes are cooked.
Add the peas just before removing the chicken to serve and combine.