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Chilli Chicken Stew

Chilli Chicken Stew

With Halloween at the end of the month, why not plan a ghostly gathering and serve up this hot and spicy chicken stew? Perfect for filling up hungry trick or treaters.

Serves: 6-8 – Ready in: 1 hours 45 minutes

1-2 tbsp sunflower oil
1 large onion, peeled and cut into chunks
2 garlic cloves, peeled and crushed
1 small red chilli pepper, deseeded and finely chopped
6 large skinless chicken fillets, cut into pieces
2 x 400g can chopped tomatoes
2 tbsp sun-dried tomato puree
2 tsp dried oregano
1 x 400g can kidney beans in chilli sauce
1 red, 1 green and 1 yellow pepper, deseeded and diced
Salt and freshly ground black pepper
Warm crusty bread, to serve

  1. Heat 1 tbsp of the oil in a large, deep flameproof casserole and fry the onion and garlic for 5 minutes until softened and golden. Add the chilli
    pepper (if using) and chicken pieces and cook over a medium heat, stirring all the time, until the chicken pieces are lightly browned all over,
    adding a little extra oil if needed.
  2. Stir in the tomatoes, tomato puree, oregano and 200ml water and bring to the boil. Season well with salt and freshly ground black pepper then reduce
    the heat, partially cover and simmer for 40 minutes, stirring occasionally.
  3. Add the kidney beans and diced peppers to the casserole and simmer, uncovered, for a further 20-25 mins until the peppers are tender and some of the liquid has reduced. Serve in mugs or bowls with chunks of warm crusty bread.

Tip: For a hot non-alcoholic punch to serve with the stew, pour a large carton of apple juice into a saucepan. Core and slice 2 small apples and add to the pan
with one thinly sliced lemon and a couple of cinnamon sticks. Heat gently for about 10 minutes, then pour in 1 litre of ginger ale. Heat through for a further minute then serve in heatproof glasses or tumblers.

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