I have just been preparing this for later.
Chicken Chilli Potato Pot
2 tbsp vegetable oil
about 1lb/450g of skinless chicken breast diced.
1 finely chopped onion
1 finely chopped and deseeded green pepper
1 large potato diced.
1 sweet potato diced
2 finely chopped cloves of garlic
1 or 2 fresh green chillies, deseeded and finely chopped.
1 can of chopped tomatoes
half a teaspoon of oregano
half a teaspoon of salt*
4 teaspoons of pepper*
4 teaspoons of fresh chopped coriander*
16 oz chicken stock.
*you can leave out the salt if you prefer.
* its a lot of pepper :lol:just reduce it if you like or i sometimes replace it with a couple of teaspoons of cayenne pepper, or cayennne pepper sauce.
*dont worry if you dont have fresh, i have used dried before
Heat the oil in a large heavy based saucepan, heat medium to high and cook the chicken until lightly browned. Turn heat down to medium and add the onions, green pepper, potato and sweet potato, cover and cook for 5 mins or until the veg is beginning to soften. Add the garlic and chillies and cook for another minute, then add the tomatoes oregano, salt, pepper and half the coriander and cook for a further minute. Pour in the stock, bring to the boil, then cover and simmer over a low heat for about 20 minutes. Sprinkle with the rest of the coriander just before serving.
Chicken Chilli Potato Pot
2 tbsp vegetable oil
about 1lb/450g of skinless chicken breast diced.
1 finely chopped onion
1 finely chopped and deseeded green pepper
1 large potato diced.
1 sweet potato diced
2 finely chopped cloves of garlic
1 or 2 fresh green chillies, deseeded and finely chopped.
1 can of chopped tomatoes
half a teaspoon of oregano
half a teaspoon of salt*
4 teaspoons of pepper*
4 teaspoons of fresh chopped coriander*
16 oz chicken stock.
*you can leave out the salt if you prefer.
* its a lot of pepper :lol:just reduce it if you like or i sometimes replace it with a couple of teaspoons of cayenne pepper, or cayennne pepper sauce.
*dont worry if you dont have fresh, i have used dried before
Heat the oil in a large heavy based saucepan, heat medium to high and cook the chicken until lightly browned. Turn heat down to medium and add the onions, green pepper, potato and sweet potato, cover and cook for 5 mins or until the veg is beginning to soften. Add the garlic and chillies and cook for another minute, then add the tomatoes oregano, salt, pepper and half the coriander and cook for a further minute. Pour in the stock, bring to the boil, then cover and simmer over a low heat for about 20 minutes. Sprinkle with the rest of the coriander just before serving.
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