20 Minute Chicken Stew

Ingredients

• 1 kg Chicken pieces (Mixed portions like thighs and drumsticks)
• 1 Onion (Finely chopped)
• 1.5 cup Robot peppers (Diced; a mix of red, green, and yellow bell peppers)
• 3 Garlic cloves (Minced)
• 0.5 Tomato (Grated)
• 1 cup Chicken stock (Adjust for desired consistency)
• 1 tbsp Rajah Mild and Spicy Curry Powder
• 1 tsp Ina Paarman's Rosemary & Olive Seasoning
• 1 tsp Ina Paarman's Garlic Pepper Seasoning
• 1 tsp Ina Paarman's Chicken Spice
• 2 tbsp Cooking oil (For browning chicken and sautéing)

Steps

1. 1

   Heat cooking oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Season the chicken pieces with Ina Paarman’s Rosemary & Olive, garlic pepper, and chicken spice.

3. 3

   Add the chicken to the pot and brown on all sides until golden. Remove chicken and set aside.

4. 4

   In the same pot, add the chopped onion and robot peppers. Sauté until the onions are translucent and the peppers have softened.

5. 5

   Add the minced garlic cloves and the Rajah mild and spicy curry powder. Stir for about 1 minute until fragrant.

6. 6

   Stir in the half grated tomato and cook for another 2 minutes.

7. 7

   Return the browned chicken to the pot and pour in the chicken stock.

8. 8

   Bring the mixture to a simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.

Notes

'Robot peppers' is a common South African term for a pack containing one red, one green, and one yellow bell pepper. Ina Paarman's is a popular South African brand of seasonings; if unavailable, use high-quality dried rosemary, garlic salt, and a standard poultry seasoning.

Nutrition per serving

• main
• chicken
• stew
• South African
• quick
• dinner
• winter