Description
A warm stew to drive the winter chills away
Ingredients
Scale
- ½ pound chicken mince (substitute with tofu for veg or pork/beef as per preference)
- 1 cup diced tomatoes (fresh or canned)
- 2 green chilies, chopped
- 2 cloves of garlic, crushed
- 1 small onion, finely chopped
- ½ green pepper, diced
- ½ cup shelled edamame beans (I used frozen)
- 4 tbsp heavy cream
- 3 tbsp grated gruyere cheese
- 1 chicken stock cube or ¾ cup fresh chicken stock
- 2 tsp paprika
- ½ tsp oregano flakes
- 2 tsp crushed dried basil
- ½ tsp dried chili flakes
- 1 tsp ground black pepper
- 2 tbsp olive oil
- Salt to taste
Instructions
- Heat the oil in a non-stick pan.
- Add the chilies, onions and garlic and sauté till the onion begins to turn transparent.
- Add the tomatoes along with the dry spices and chicken stock/cube, and cook covered on medium flame till the tomatoes are cooked. They will turn darker in color and the oil will begin to separate. Mash them slightly with a spoon to get rid of any big chunks.
- Stir in the chicken mince, peppers and edamame, and cook covered for 5-6 minutes or till the chicken is completely cooked.
- Lastly add the spinach and stir in the cream.
- Cook till the spinach is just wilted. Remove from heat and mix in the cheese.
- Squeeze some lemon on top and serve hot!
- Prep Time: 5 mins
- Cook Time: 20 mins