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.

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

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Add the paprika, tomato puree and chicken stock.

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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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