As the weather starts to cool (did it ever warm up?!) I wanted to come up with an easy, tasty, almost syn free stew to enjoy on an evening. So I've created a thick tomato based recipe that can be customised to suit your taste - you really can use pretty much everything but the kitchen sink, but this is how I like it:
Ingredients:
3 chicken breasts cubed
1 packet Heck chicken sausages cut into pieces
2 tins kidney beans in chilli sauce
2 tins salt free sweetcorn
2 packs passata
400ml chicken stock
3 peppers (red, green, yellow)
3 red onions
6 garlic cloves
Handful mushrooms
Mixed herbs to taste
Chilli flakes
Smoked paprika
Splash of red wine
Prawns if liked (I use pre-cooked large prawns)
Method:
Put a big stock pot on the stove and add the passata. kidney beans in sauce, cans of sweetcorn, chicken stock, chopped peppers, mixed herbs, chilli flakes and wine to taste. Give it a good stir and bring to a simmer keeping the heat low.
Dice your chicken breasts, removing all visible fat, and sprinkle with smoked paprika. Pan fry with garlic fry lite until sealed and golden brown. Add chicken to the stock pot.
Remove the skins from the Heck chicken sausages and cut into bite sized pieces and pan fry in garlic fry lite until sealed. Add to the stock pot.
Thinly slice mushrooms, onions and garlic, add to pan with garlic fry lite and cook until lightly browned, again add to stock pot.
I like to deglaze the pan with either red wine or chicken stock to get all the good bits and add to the stock pot. It should look something like this:
Leave to simmer for at least half an hour, adding more chicken stock if it looks too thick for your liking.
When you're ready to serve, take out the portion you'd like and put into a smaller saucepan. Add prawns if you want and warm through. Once everything is hot just serve. It's absolutely delicious.
If you want a more filling meal, cooked pasta would be perfect, just add at the stage above and serve.
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