Chicken and Potato Stew

by

Ingredients:

-6 chicken drumsticks

-1 tsp cumin

-4 medium to large potatoes, peeled and quartered

-1 tsp chili powder

-2 tsp paprika powder

  • 3 tbsp sunflower oil
  • 1 tbsp tomato puree
  • 1/4 cup crushed or canned tomatoes
  • 3 garlic cloves, minced
  • 1 small onion, chopped
  • 1/2 yellow bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • Salt and pepper, to taste
  • 2 cups water
  • 1 chicken stock cube

Method:

  1. Brown the Chicken:
    • Heat the sunflower oil in a large pot over medium heat. Add the chicken drumsticks, season with salt and pepper, and cook until browned on all sides, about 12 minutes. Remove the chicken from the pot and set aside.
  2. Sauté the Aromatics:
    • In the same pot, sauté the minced garlic and chopped onions until soft and fragrant.
  3. Cook the Vegetables:
    • Add the chopped bell peppers, chili powder, paprika, cumin, tomato puree, and crushed tomatoes to the pot. Stir and cook for a few minutes until the mixture thickens slightly.
  4. Cook the Potatoes:
    • Add the quartered potatoes and mix well. Pour in 2 cups of water, cover the pot, and cook for about 12 minutes.
  5. Finish the Stew:
    • After 12 minutes, return the browned chicken to the pot. Crumble the chicken stock cube over the stew, stir, and cover again. Cook for an additional 25 minutes, occasionally stirring and checking the tenderness of the potatoes with a fork. If needed, cook for an extra 5 minutes until the potatoes are fully cooked.
  6. Serve:
    • Once the chicken is cooked through and the potatoes are tender, your stew is ready to serve. Enjoy!