Ingredients
4 tbsp avocado oil
5 skinless chicken breasts cut into chunky pieces
1 onion chopped
2 celery sticks
3 bay leaves
1 tsp paprika
1 tsp ground cumin
1 tsp ground chilli
1 tsp dried basil
600 ml chicken stock
2 green peppers
300g thickly sliced ham
3 spring onions, sliced
2 tbsp rough chopped parsley
Method
Heat 1 tbsp of oil in a wide casserole or frying pan and fry the chicken for a few minutes until brown. Remove and set aside for later. Add the onion to the pan plus the remaining oil and fry until almost soft.
Add the celery and fry for a further 2 mins. Remove from pan and place with chicken.
Add the stock, bay leaves and spices and continue to cook for 2 mins, stirring constantly. Return the chicken and veg to the pan, add the ham, cover and simmer gently for 10 mins or until the chicken is
cooked through. Add salt and pepper to taste and serve sprinkled with the spring onions and chopped parsley.
4 tbsp avocado oil
5 skinless chicken breasts cut into chunky pieces
1 onion chopped
2 celery sticks
3 bay leaves
1 tsp paprika
1 tsp ground cumin
1 tsp ground chilli
1 tsp dried basil
600 ml chicken stock
2 green peppers
300g thickly sliced ham
3 spring onions, sliced
2 tbsp rough chopped parsley
Method
Heat 1 tbsp of oil in a wide casserole or frying pan and fry the chicken for a few minutes until brown. Remove and set aside for later. Add the onion to the pan plus the remaining oil and fry until almost soft.
Add the celery and fry for a further 2 mins. Remove from pan and place with chicken.
Add the stock, bay leaves and spices and continue to cook for 2 mins, stirring constantly. Return the chicken and veg to the pan, add the ham, cover and simmer gently for 10 mins or until the chicken is
cooked through. Add salt and pepper to taste and serve sprinkled with the spring onions and chopped parsley.
