Ingredients
- 600 g diced chicken breasts
- 2 cloves grated garlic
- 1 finely chopped onion (approx 150g)
- 1 diced red pepper (approx 150g)
- 800 g tinned tomatoes
- 1-2 tablespoons paprika
- 1 chicken stock pot/cube
- 1 teaspoon thyme
Instructions
- Heat a large pot on a medium heat and spray well with one kcal spray.
- Add the onion and cook until softened.
- Add the red pepper, garlic, cumin, paprika and thyme and cook for 2-3 minutes on a low heat stirring frequently to release all the flavours from the spices.
- Add the tomatoes, one tin of water and bring to a simmer.
- Stir in the stock pot/cube and season with pepper.
- Reduce heat to a low temperature, cover and allow to cook for at least 30 minutes (the longer you leave it, the better the flavour. You can even add it to a slow cooker and leave it cook overnight/while you are at work).
- Before serving, bring the stew to a simmer and add in the raw diced chicken breasts.
- Cook for a further for 5-10 minutes stirring from time to time (until the chicken is cooked and white throughout).
- Serve with rice, potatoes, pasta, or crusty sourdough bread.
Nutrition
Calories: 235kcal | Carbohydrates: 14g | Protein: 39g | Fat: 3g
