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

  • 4 Carrots

  • 1 Cup Frozen Peas

  • 1 Onion

  • 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.