Rain, gale, rain, gale, rain. With the winter weather stretching on
endlessly, January has been a month of hot drinks, casseroles and comfort
food.
This stew is a perfect antidote. It’s easy to make, ideal for sharing, and –
with the addition of chicken – uses up the leftovers from Tomato Prawn Curry, Odds and Sods Stirfry and Summer-Proof Soup, making it extremely cheap to prepare.
Should chilly guests turn up unexpectedly, it's also easy to bulk out. Just add mushrooms
INGREDIENTS
1 tablespoon olive or sesame oil
2 cloves of garlic, finely chopped
3 small onions, chopped
2 chicken breasts, cut into inch long chunks
2 peppers, chopped (preferably red and yellow, but any will do)
1 tablespoon tomato puree
1 tin plum tomatoes, chopped
250g pack cherry or pomodorino tomatoes, halved
handful of spinach
250g pack mushrooms (optional)
METHOD
1. Heat the oil to a medium / high heat in a heavy bottomed
pan.
2. Fry the chicken until cooked through, remove from the pan and set to
one side.
3. Add the garlic, onions and peppers to the pan and cook for
approximately 5 minutes.
4. Stir in the puree, add the tinned and fresh tomatoes and pop the cooked chicken back in the pan.
5. Bring to the boil.
When the sauce is bubbling, reduce to a simmer and cook for another 30
minutes, stirring occasionally.
6. Remove from the heat and add the spinach, allowing it to
wilt. Great with potatoes (mashed or boiled), rice, or Breadline Bread.
