Spanish chicken and tomato stew
“Make this simple stew before your ride so that you can enjoy it as a family meal or dinner with friends afterwards,” explains Thomas. Recovery properties include protein in the chicken and sausage as well as antioxidants in the vegetables.
Serves 4 1 tbsp olive oil 900g boneless, skinless chicken thighs, cut into cubes 200g chorizo or Italian sausage 50g carrots, chopped 200g tomatoes, diced 1 onion, chopped 2 mild green chilies, chopped, seeds left in 600-800ml chicken stock or water
Time to make: 60 minutes Pour olive oil into a pan and set over a medium-high heat. While the oil is heating, sprinkle salt and pepper over the chicken. Add sausage to the pot and brown thoroughly. Add the chicken and cook for about 5–6 minutes, until browned. Add the vegetables and two cups of chicken stock (including any desired optional ingredients), cover the pot with a lid, and bring to a rolling boil. Reduce the heat to medium and simmer for 45 minutes. Add salt and pepper to taste. Garnish with parsley. Serve with warm polenta or steamed rice.
Calories 543, carbs 10g, protein 53g, fats 31g
Republished with permission of VeloPress from The Feed Zone Cookbook by chef Biju Thomas and Dr Allen Lim. See more at feedzonecookbook.com or skratchlabs.com.