County Kildare, Ireland
One Pot Spicy Chicken Stew with Baby Potatoes
30 Minutes
6 Servings
Introduction
A one pot stew for winter afternoons or nights, that is so delicious and filling, all made in 30mins. Simple to prep and a few steps, tasty and all so good to warm you from the inside. It also does not cost much in ingredients, with most of the spices a staple in everyone's cupboard, you should have no problem making this and keep coming back to it week on week. Makes a good 6 - 8 portions if having with bread and stores perfectly in the fridge for up to 5 days. Another meal to make from scratch and you can make it as spicy as you want and know exactly what’s in your food. Simply change up the spices or vegetables to make it fresh every time and you can use as many herbs as you want. My top tip to reducing the heat is adding more vegetables such as celery or cabbage to not lose the great flavour of the dish!
Steps
Chop the vegetable and potatoes
Seal the whole chicken breast in oil and spices, set aside
Sauté all the vegetables
Add the potatoes to brown the skin
Create the sauce with stock pot, water and additional spices
Bring to a boil for 18mins with the chicken breast on the top
Take the chicken out and slice into big chunks
Add back in and allow to cook till the potatoes are soft
Once cooked serve with optional sprinkled parsley, spring onions and a side of bread
Blog
Making it through January, okay? Hope so, and if you are looking for new recipes to spice up the cold times of the year - here you go. This is a recipe I have made in winter for the last 2 years or so and was specifically requested by a close friend. So here is the recipe for you Bids, hope you make it for you and the rest of the family soon, enjoy!
This a delicious and heart-warming meal that cooks in less than half an hour and stores well for lunch during the week. Winter is still here, and it has brought some really cold days in the past few weeks. So, my cast iron pot makes as appearance more often to slow cook meals. This is all made in one pot, reducing the number of things that need to be washed up. You will also need a chopping board, knife, spoon/ladle, and a bowl.
How to make
Now this recipe calls for only a few utensils, no small appliance and ideally the pot use should be cast iron or ceramic pot, as this retains heat without burning the food. Alternatively, you'll need a large non-stick pot.
First, chop all your vegetables, it can be placed in a bowl together. Cut into mini chucks or slices, however you want to eat it 😊 Quarter your baby potatoes on your chopping board. I used any colour bell pepper I have, but green and yellow don't colour the sauce as the red bell does.
Now, place your pot on medium heat and add 2 tablespoons of oil, to that add your chicken spices:
2 tsp Chili powder
2 tsp Paprika powder
2 tsp Cayenne pepper
2 tsp White pepper
2 tsp Thyme / rosemary
Salt & Black Pepper to taste.
Mix together till fragrant, making sure it doesn't burn. Then add your chicken breast to seal on both sides. This will take about 6 mins depending on the size of your chicken breast. Don't worry it does not need to cook all the way through at this point, just give it a good brown colour to the outsides for now. Then set aside on the pot cover is fine!
In the same pot on low heat, add all the chopped vegetables; onions, bell pepper, carrots, celery, garlic cloves, and optional cabbage, green chilies, shallots mixing for 3mins. The vegetables will take in the flavoured oil and start to soften. Then add your quartered potatoes to fry for about 5mins, this is to give it some golden colour.
To this add the chicken stock pot or cube and 300ml of water to cover the potatoes. Add the rest of the spices: freshly ground black pepper & salt to taste, 1 tablespoon each of Paprika, Chili, Cayenne and Rosemary for the sauce. You could also add more chili and herbs if you want, just make sure to taste first.
Layer the chicken breast on top of this and cover to simmer for 18mins on low-medium heat. This allows both the potatoes and chicken to cook. Check towards the end that the potatoes are not too soft, then take the chicken out to slice into chunks and add back to the pot. Mix all together and allow to cook for a further 5 mins. It is cooked once the fork goes easily through the potatoes and the chicken is white on the inside.
Serve in a bowl and add the chopped spring onions, parsley, a piece of bread to eat immediately or allow to cool down and portion in bowls for work lunch.
I hope it turns out great! Comment below and let me know how you found this recipe.
Enjoy!
#Lunch #mealprep #homecook #homecookedmeals #chicken #quickmeals #onepotmeal #easymeals
- 3 Chicken Breast Cutlets
2 tsp Chili powder
2 tsp Paprika powder
2 tsp Cayenne pepper
2 tsp White pepper
2 tsp Thyme / rosemary
Salt & Black Pepper to taste
1 large onion
2 garlic cloves
6 - 8 baby potatoes
3 Carrots (M)
1 bell pepper (L)
1 celery bunch (stalks)
Freshly ground black pepper & salt to taste
1 tbps Paprika, Chili, Cayenne and Rosemary for sauce
1 Knorr chicken/veg stock pot
Olive oil 2 tbps
300 - 350ml of water
Optional - Cabbage, 2 shallots, spring onions, 2 green chillies and parsley.