Nothing is more comforting on a cold evening than sitting around with a group of friends, with this traditional American One-Pot Dish.
If you like, you can use Canned Sweetcorn and Broad Beans – just make sure you drain them very well, rinse under cold water, and then drain again.
The easiest way to cook this dish is using a Slow Cooker – it’s very simple and easy to make, and after the first thirty minutes you don’t need to pay much attention to the dish.
To serve 4
3tbsp Corn Oil
1 Large Onion, thinly sliced
1 Green Pepper, deseeded and chopped
8 Chicken pieces, such as thighs and drumsticks
400g Canned Chopped Tomatoes, Drained of liquid
Pinch Cayenne Pepper
1tbsp Worcestershire Sauce
300ml Hot Chicken Stock
200g Frozen Sweetcorn, thawed
450g Frozen Broad Beans, thawed
Crusty Bread (to serve)
1. Heat the oil in a large, heavy based frying pan and add the Onion and Pepper over a medium heat for five minutes until the Onion is softened. Draining as much fluid as possible, transfer the Onion and Pepper into the Slow Cooker.
2. Add the Chicken to the Frying Pan, and cook turning occasionally for five minutes, until golden all over. Add the Chicken and Tomatoes to the Slow Cooker, and season to taste with Cayenne Pepper and Salt.
3. Stir the Worcestershire Sauce into the stock, and pour into the slow cooker, before covering and cooking on low for six and a half hours.
4. Mix the Cornflour into a paste with two or three tablespoons of water, and stir into the stew. Cook on High for thirty to forty minutes, make sure everything is cooked through, and serve on warm plates with Crusty Bread.
Photo Courtesy of: J_Lai