Chicken and vegetable stew

Rhodes Quality
4 servings Prep: 10 mins, Cooking: 40 mins
Rate this recipe
This hearty chicken meal is a one-pot winter winner. Deliciously filling and delightfully easy on the clean-up.

By Independent Contributor June 14 2021
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Ingredients (12)

125 ml cake flour
2.5 ml paprika
salt and black pepper
4 chicken thighs
4 chicken drumsticks
45 ml sunflower oil
2 garlic cloves — crushed
4 medium potatoes — peeled and chopped
400 g Rhodes Quality Chopped and Peeled Tomatoes
115 g Rhodes Quality Tomato Paste Cup
400 g Rhodes Quality Whole Kernel Corn — drained
400 g Rhodes Quality Green Beans Cross Cut — drained
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Mix the cake flour, paprika, salt and pepper in a bowl.

Coat each piece of chicken in the flour mixture, dusting off any excess.

Heat the oil in a large saucepan and brown the chicken pieces in batches until browned on all sides.

Set aside.

In the same saucepan, fry the garlic and the potato pieces for a few minutes.

Add the Rhodes Quality Chopped & Peeled Tomatoes and the Rhodes Quality Tomato Paste and stir well.

Return the chicken pieces to the saucepan and add enough boiling water to cover.

Reduce the heat to a low simmer, close with the lid, and gently simmer the stew for about 30 minutes or until the chicken and potatoes are cooked through.

Add the drained Rhodes Quality Whole Kernel Corn and Rhodes Quality Green Beans Cross Cut.

Simmer for a further 10 minutes.

Serve over rice.

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