Spicy chicken stew
This spicy chicken stew is a sure winter favourite. It has a smoky, rich flavour that when combined with a root vegetable mash is a great comfort food. Prepare a double batch ahead of time and keep in the freezer for a quick meal later on.
- 1 tbs fat (ghee, coconut oil, beef dripping)
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 2 stalks celery, finely chopped
- 4 chicken breasts, cut into cm pieces (you can also use white fish)
- 1 tbs tomato purée
- 2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 2 inch piece chorizo, finely chopped
- 2 cans chopped tomatoes
- 2 chipotle chilli (optional)
- 2 carrots
- Root vegetable mash to serve
- Melt the ghee in a pan or crockpot and add the chicken. Cook until browned on the outside.
- Add the onion and celery and cook until they start to go clear.
- Add the tomato paste, spices and chorizo and cook for another couple of minutes.
- When the mix becomes fragrant add the chopped tomatoes and the chipotle chilli if you’re including it.
- Stir for a couple of minutes then add the carrot.
- Bring the mix to the boil and then reduce the heat. Allow it to simmer uncovered for ten minutes.
- Remove the lid and simmer for a further ten minutes or until the carrots are soft.
- Serve over root vegetable mash. See my recipe for the perfect root vegetable mash here.