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Chilli chicken stew

Chilli chicken stew

Ingredients 14
Servings 4-6
Time 15 minutes


  • 6-8
    chicken pieces
  • salt and freshly ground pepper
  • juice of 1 lemon
  • 2
    chillies, chopped
  • 2
    garlic cloves, chopped
  • 10
  • STEW
  • 1
    onion, sliced
  • 2
    bay leaves
  • 6
    tomatoes, cut into chunks
  • 1
    green pepper, diced
  • 2-3
    chillies, chopped
  • 500
    vegetable stock


45-50 minutes

Preheat the oven to 200°C. Keep an ovenproof pot with a lid handy.

1. Chicken Season the chicken with salt and pepper and transfer to  a dish. Sprinkle the rest of the ingredients over and mix to coat.

2. Stew Arrange the onion, bay leaves, tomatoes, pepper and chillies in the bottom of the ovenproof pot and pour the stock over. Add the chicken. Cover securely with the lid and stew in the oven for 30 minutes.

3. Remove the lid and  continue cooking for  another 15-20 minutes or until the chicken is golden brown and done.

4. To serve Top with coriander and extra chillies (if using) . Serve with a starch of your choice.


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