Earthy colored stew chicken

The ideal mix of flavors and delicate chicken in a rich vegetable sauce makes this stew one of our top choices!


•             8 chicken thighs, skin eliminated

•             1 tsp ocean salt pieces

•             1 tsp newly ground dark pepper

•             2 tbsp universally handy flavoring

•             5 garlic cloves, finely cleaved

•             5 pimento berries, squashed

•             1 tsp cooking or dim soy sauce

•             3 tbsp earthy colored sugar

•             ½ red pepper, cut

•             ½ green or yellow pepper, cut

•             2 spring onions, meagerly cut

•             1 earthy colored onion, cleaved

•             2 tbsp vegetable oil

•             2 tbsp cornflour

•             handful new thyme

•             1 tsp hot pepper sauce or 1 entire Scotch cap bean stew

•             1 enormous tomato, cleaved

•             2 tbsp ketchup

•             1 Scotch cap bean stew, seeds eliminated, cleaved


1.Place the chicken in a bowl and include the salt, dark pepper, universally handy flavoring, garlic, pimento berries, cooking, sugar, peppers, spring onion and onion. Combine, put stick film over the bowl and marinate in the ice chest for at any rate 30 minutes (or overnight if conceivable).

2.Heat the oil in an enormous griddle over a medium warmth, include the chicken blend and cook the vegetables and chicken for around 5 minutes on each side, or until the chicken is earthy colored. Blend the cornflour in with 500ml/18fl oz water and add to the dish. Include the thyme, hot pepper sauce, tomato, ketchup and bean stew. Blend well, spread with a top and stew for 30 minutes, until the chicken is delicate and cooked through. Eliminate the entire Scotch hood, if utilizing, before serving.

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