This spicy stew is perfect for batch cooking and freezing. It works well with tortillas, pitta bread, rice, jacket potato or even chips. Add a dollop of sour cream to reduce the heat if needed!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 4 skinless and boneless chicken thighs (if tha’s going rustic) sliced
- OR
- 2 chicken breasts (If tha’s going posh) sliced
- 1 tbsp vegetable oil
- 1 large white onion, chopped
- 1 green pepper, chopped
- 2 cloves of garlic, smashed
- 1 organic chicken stock cube
- 1/2 tsp sweet smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1 tsp oregano
- 1 tbsp New Yorkshire Emporium Chuffin' By'eck! Chilli Sauce
- 1 tbsp Henderson’s relish
- 400g chopped tomatoes
- A splash of water
- 210g tinned red kidney beans
- 120g frozen sweet corn
Ingredients
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Instructions
- Heat a good sized pan with high sides on a high heat, add the oil and stir around, now add the chicken and quickly brown.
- Add the onion and pepper and turn the heat down to medium, fry for 3 mins then add the garlic for 1 min. Now add the stock cube, paprika, turmeric, cumin and oregano, cook for 1 min then add the Chuffin By’eck! Chilli sauce and Henderson’s relish and stir.
- Add the tomatoes, water, red beans and sweet corn, turn the heat down to low and simmer for 20mins. add a little more water if needed, but its best as a thick sauce.
- serve with rice and crispy pittas.
Recipe Notes
