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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 3 |
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A very simple and delicious 1-pot wonder. If you can't cook - this is the recipe for you. Ingredients:
6 boneless skinless chicken thighs |
1 chorizo sausage, sliced |
2 potatoes, peeled and quartered |
1 red capsicum |
1 green capsicum |
12 olives (green or black or both, pitted) |
1 onion, peeled and quartered |
1 garlic clove, chopped |
1 teaspoon dried rosemary |
1 teaspoon dried chili pepper flakes |
1 teaspoon dried oregano |
1 teaspoon dried fennel |
1 tablespoon black peppercorns |
1/2 teaspoon salt |
1/2 a lemon, juice of |
1/4 cup white wine |
2 tablespoons olive oil |
3 tablespoons cornflour |
Directions:
1. Place all ingredients except the cornflour in a fairly large pan.
2. Cover and simmer gently for about 1 hour.
3. It should generate enough of its own moisture but check and stir occasionally and add some hot water if necessary.
4. When it is ready, combine the cornflour in a cup with enough cold water to make a runny paste. (Cold water is important - otherwise it will go lumpy).
5. Pour the cornflour paste into the stew, stir, and replace the lid for about 5 minutes. It will thicken to make a nice gravy.
6. I like this with steamed broccoli.
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