1 small boiling chicken weighing 1.2 kg (2 1/2 lbs)
2 tsp salt
1 onion
3 medium potatoes
400 g (14 oz) tomatoes
Small can kidney beans 200 g (7 oz)
Small can sweetcorn 200g (7 oz)
Sugar
1 tsp salt
2 pinches white pepper
2 tbsp finely chopped chives
2 tsp salt
1 onion
3 medium potatoes
400 g (14 oz) tomatoes
Small can kidney beans 200 g (7 oz)
Small can sweetcorn 200g (7 oz)
Sugar
1 tsp salt
2 pinches white pepper
2 tbsp finely chopped chives
method
1. Wash chicken and cut into 8 pieces, then place in pan with giblets and boiling water just to cover.
2. Simmer on low heat without the lid for 45 minutes, removing scum as necessary.
3. Next add salt, cover pan with lid and cook chicken gently for 45 minutes more.
4. Peel onion and cut into rings. Scrub potatoes thoroughly under running warm water or peel, rinse and roughly chop.
5. Add to chicken, together with onion for the final 20 minutes of cooking time.
6. Make crosswise cuts through the skin on the round side of tomatoes, Plunge briefly into boiling water then remove skin and core. Cut into segments.
7. Add tomatoes, rained kidney beans and sweet corn to chicken and cook together for last 10 minutes of cooking me.
8. Remove chicken from Stew, separate meat from skin and bones, then cut into pieces and return to stew.
9. Season with sugar, salt and pepper, then reheat. Sprinkle with chopped chives before serving.
2. Simmer on low heat without the lid for 45 minutes, removing scum as necessary.
3. Next add salt, cover pan with lid and cook chicken gently for 45 minutes more.
4. Peel onion and cut into rings. Scrub potatoes thoroughly under running warm water or peel, rinse and roughly chop.
5. Add to chicken, together with onion for the final 20 minutes of cooking time.
6. Make crosswise cuts through the skin on the round side of tomatoes, Plunge briefly into boiling water then remove skin and core. Cut into segments.
7. Add tomatoes, rained kidney beans and sweet corn to chicken and cook together for last 10 minutes of cooking me.
8. Remove chicken from Stew, separate meat from skin and bones, then cut into pieces and return to stew.
9. Season with sugar, salt and pepper, then reheat. Sprinkle with chopped chives before serving.
serving amount
serves 4-6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
