2 kg chicken pieces (a combination of thighs & legs is good)
4 large waxy potatoes, chopped (optional)
oil for frying
1 14.5 oz. can of diced tomatoes
flour for coating
9 oz. mushrooms, sliced
3 bell peppers (1 each red, yellow and green), sliced
2 Tbsp smoked paprika
2 medium onions, chopped
2 Tbsp thyme leaves
4 cloves of garlic, crushed
4 bay leaves
8 PEPPADEW® peppers drained and sliced thinly
salt and pepper
9 oz. chorizo, sliced
Brown the chicken in a heavy bottomed pan on the stove. Mix a little flour with salt and pepper and roll each chicken piece in the mixture to coat. Heat a little oil in a heavy-bottomed pan and over medium heat fry each piece, turning until it is browned on all sides. Use a splatter screen as the chicken pieces are likely to spit a little! Drain on kitchen paper and keep warm. Add a splash of oil to the bottom of the pan and fry the onions, garlic and chorizo in it until the chorizo releases some of its lovely red oil.
Add the chicken pieces, potato (if using), bell peppers, PEPPADEW® peppers, paprika, thyme, bay leaves and a good grind of black pepper. Carefully stir to mix. Then add the diced tomatoes together with all their juice – the stew should look a little soupy as the liquid is needed for the cooking process. If it looks dry, add a little water or chicken stock. Close the lid tightly and leave to cook for 90 minutes or so,-WITHOUT lifting the lid to peek or stir!
After 90 minutes, check the meat for doneness and add the mushrooms. Cook for a further 15 minutes, then check for seasoning and season as necessary. If the sauce is still too watery, mix a little cornstarch with water to make a paste and stir this into the stew. Serve immediately on fluffy mashed potatoes or rice.