|125 ml||cake flour|
|salt and black pepper|
|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|
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.
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.