Name: Chicken and vegetable stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chicken
Ingredients: 400 g Rhodes Quality Chopped and Peeled Tomatoes; 115 g Rhodes Quality Tomato Paste Cup; boiling water; 400 g Rhodes Quality Whole Kernel Corn drained; 400 g Rhodes Quality Green Beans Cross Cut drained; 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

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Ingredients (13)

400 g	Rhodes Quality Chopped and Peeled Tomatoes
115 g	Rhodes Quality Tomato Paste Cup
	boiling water
400 g	Rhodes Quality Whole Kernel Corn — drained
400 g	Rhodes Quality Green Beans Cross Cut — drained
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

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Method:

Mix together the cake flour, paprika and salt and pepper in a bowl.

Coat each piece of chicken in the flour mix, 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 Tomato Chopped and Peeled and the Rhodes Quality Tomato Paste and stir well.

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

Reduce the heat to a low simmer and with the lid closed, 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 ten minutes.

Serve over rice.