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Chicken Provencal and Vegetable Stew

Recipe

A comforting and hearty Chicken stew that’ll use up leftovers and fridge staples.

Prep time: 20 mins | Cooking time: 40 mins |  Serves: 4  

Spanish | MOB | Main

Ingredients

  • 1x 1kg Pack Chicken Thighs
  • 1x Large Brown Onion
  • 500g White Potatoes
  • 300g Carrots
  • 6g Paprika
  • 2x Chicken Stock Cubes
  • 1x 400g Tin Chunky Chopped Tomatoes
  • 500ml Boiling Water

From The Cupboard

  • Black Pepper
  • 30ml Vegetable Oil

Method

  1. Strip the skin from the thighs and cut the meat off the bone – then cut the meat into bite size pieces – discard the bones and skin
  2. Peel the onion, cut in half and slice
  3. In a large frying pan saute the chicken pieces, and onion slices till slightly browned
  4. Put into a large saucepan
  5. Pour the boiling water over the stock cubes in a bowl and mix well, add the tinned tomatoes and the paprika and stir well – season with some pepper
  6. Pour over the chicken
  7. Peel the potatoes and cut into small chunks
  8. Peel the carrots and cut into rounds
  9. Add them to the pan
  10. Bring the pan to the boil – cover and simmer for 35mins and serve