Span­ish chicken and tomato stew

Cycling Plus - - RECIPES -

“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 feed­zonecook­ or skratch­

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.