Wedding Menu Ideas Buffet: Chicken and Vegetable Stew Recipe

Ingredients

8 Pieces Fresh Chicken

15ml Olive Oil

15ml Lemon Juice

1 Tspn Smoked Paprika

1 Tbsp Portuguese Chicken Spice

1/2 Tspn Rajah Mild & Spicy

1 Chicken Stock Cube

1 Tspn Dry Parsley

1 Knorr wet Chicken Stock Pot

1 Tbsp Royco Spicy Chicken Stew Mix

2 Cups Water

1/2 Cup Sweet Chillie (Optional)

Vegetables

6 Garlic Cloves Minced

2 Tbsp Fresh Ginger Crushed

1 Large Carrot Cubed

1 Medium onion finely chopped

1 Medium Red, Yellow & Green Pepper Chopped

Handful Fresh Coriander

Directions

1. Heat oil in a non stick pan and brown chicken for not longer than 10minutes… Grind some ground pepper onto chicken while it’s browning. Turn when necessary.

2. Lower heat then add lemon juice

3. Sprinkle Paprika, Chicken Spice, Chicken Cube, Parsley, Rajah then cook for 5minutes, turning once or twice before adding…

4. Half a cup water then cook for 10 minutes, turning occasionally

5. Add vegetables in this order

Garlic, Ginger, Onions, Peppers. Cook for 5 minutes

6. Add carrots then simmer for 10 minutes.

7. Mix Royco soup with 250ml water then add to stew.

8. Simmer till soup is cooked. 5 minutes should be perfect.

You can add a bit of sweet chillie and some coriander before serving

Recipe by Tees Cooking Addiction