4-5 Servings
~ 55 min
- 1 whole chicken/ chicken portions (1.5 kg)
- 1 tsp salt
- 1/2 tsp frshly ground black pepper
- 1 tbsp Worcestershire Sauce
- 1/2 tsp paprika
- 1/2 tsp curry powder
- 3 tbsp cooking oil
- 1 chicken stock cube
- 1 small onion, chopped
- 5 cloves garlic, finely chopped
- 1 large tomato, chopped
- 150 ml water
- 3 medium carrots, chopped
- 1/4 punnet green beans, chopped
- 1/2 punnet mushrooms
- 1/4 large green pepper, chopped
- 1 tbsp cornstarch
- 1 tbsp tomato soup powder
- 50 ml water
Stewing is one of my favourite ways of preparing chicken. I find that when you sear it first you seal in a lot of flavour and it’s of course more appealing visually, having that lovely caramelised colour vs the white washed look that sometimes comes along with boiling it straight and not frying in between to brown it. Serve this with your preferred starch which could be rice, boiled/mashed potatoes, rolls or Sadza even.
Resources/Equipment You Will Need
- Good sized pot
- Chopping board
- Wooden spoon
- Tablespoon
- Teaspoon
Method
- Get your ingredients together.
- Cut your chicken into pieces. Heat oil in pan and add the chicken pieces. Season with salt, pepper, paprika and worcestershire sauce. Fry until the pieces are browned. Crumble the stock cube and add to pot, stir.
- Add onions, garlic and curry powder, fry on medium-low heat for 2 min. Add tomatoes and close pot, let it simmer for 3-5 min.
- Add water (150 ml) and simmer on low heat for 10 min.
- Add your carrots, green beans, mushroom and green pepper. Combine gently, close pot and simmer for 5 min.
- In a bowl, combine the cornstarch, soup powder and water (50 ml). Mix until it forms and smooth paste. Add this paste to the chicken and vegetable stew. Simmer for a further 5 min. Enjoy!
Supper tasty! Also check out these recipes with chicken and rice
