Chilli chicken stew

Serves 2

  • 2 chicken breasts
  • 1tbsp butter
  • 60g seasoned flour
  • 2 red onion, chopped
  • 2 carrots, peeled and sliced
  • 1 red chilli, sliced
  • 1tsp smoked paprika
  • 1tsp tomato puree
  • 500ml chicken stock

Dry the chicken breasts with kitchen roll and then coat with seasoned flour. Melt the butter in a large saucepan and add the chicken.



Cook until browned all over. Add the onion, carrot and chilli and cook until soft.


Add the paprika, tomato puree and chicken stock.


Bring to a boil and then add to your slow cooker. On the lowest heat setting, cook for 6-7 hours. This keeps the chicken nice and juicy and the meat will just come away with a fork. No need for knives! Serve with rice.




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