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 delightful easy on the clean-up.

By Independent Contributor June 14 2021
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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.



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