Chicken Stew with Peanut Butter Rice & Greens
Ingredients
Chicken Stew
2 Tbsps olive oil
1.5kg mixed chicken pieces, washed and dried
Salt and pepper
2 onions, halved and cut into medium chunks
2 garlic cloves, minced
3 large carrots, washed and cut into bite-sized cubes
4 celery stalks, sliced
½ cup water
3 Tbsps flour
3 cups chicken stock
2 Tbsps tomato paste
2 tsp Worcestershire sauce
3 sprigs thyme or 1 tsp dried thyme
600g baby potatoes, halved
Peanut Butter Rice
2 cups uncooked Akila White Rice, washed and drained
½ Tbsp onion powder
1 tsp garlic powder
½ tsp smoked paprika
¼ tsp cayenne
3 cups vegetable stock
3 Tbsps soy sauce
5 Tbsps peanut butter
Greens
⅓ cup olive oil
1 onion chopped
200g kale, washed, drained and chopped
140g spinach, washed, drained and chopped
¾ teaspoon sea salt
1 ½ tsp lemon juice
4-5 cloves garlic, minced
Method
01
Chicken Stew
Preheat oven to 180℃
02
Chicken Stew
Heat oil in a large pot on medium heat.
03
Chicken Stew
Season the chicken with salt and pepper and then add to the pot, with brown chicken on both sides, until light golden and crispy.
04
Chicken Stew
Remove the chicken from the pot and lower the heat.
05
Chicken Stew
Add the onion and garlic, and cook for 2 minutes until the onion is cooked.
06
Chicken Stew
Add carrots and celery, and cook for a further 3 minutes.
07
Chicken Stew
Add water and stir, then cook until the liquid has reduced.
08
Chicken Stew
Sprinkle flour into the pot and stir until well combined.
09
Chicken Stew
Add chicken stock, tomato paste, Worcestershire sauce and thyme to the pot and stir well. Simmer for a further 3-5 minutes
10
Chicken Stew
Place the chicken back into the pot, keeping the chicken skin above the liquid.
11
Chicken Stew
Cover the pot and bake in the oven for 40 minutes.
12
Chicken Stew
Remove the pot from the oven, and add the potatoes; return to the oven uncovered and bake for a further 40 minutes, until chicken skin is deep golden and crispy, the potatoes are soft, and the sauce has thickened.
13
Chicken Stew
Remove from the oven and taste; adjust salt and pepper if needed.
14
Peanut Butter Rice
Rinse the rice well until the water runs clear and drain. Do not skip this step, or you’ll have mushy rice.
15
Peanut Butter Rice
Add the rinsed rice to a medium-sized saucepan, along with the onion powder, garlic powder, paprika, and cayenne and mix well.
16
Peanut Butter Rice
Add the vegetable stock and soy sauce and mix. Cover the saucepan with a tight-fitting lid.
17
Peanut Butter Rice
Heat the mixture on the highest setting. When the stock is at a lively simmer, reduce the heat to low and leave to cook for 13 minutes without removing the lid.
18
Peanut Butter Rice
Take the saucepan off the heat and set it to one side to steam for another 10 minutes.
19
Peanut Butter Rice
Remove the lid and fluff up the rice with a fork.
20
Peanut Butter Rice
Add the peanut butter and mix until all of the rice grains are coated.
21
Greens
Heat oil in a pot on medium heat and sauté the onions until soft,
22
Greens
Add spinach and kale and cook for 7 minutes, stirring occasionally; if the kale seems dry, add a bit of olive oil.
23
Greens
Add spinach, salt, lemon juice and garlic and cook for a further 5 minutes
24
Greens
Remove from heat, taste and adjust salt and pepper if needed.
25
Greens
Serve warm with the rice and chicken stew