Spicy Chicken & Pepper Stew with Baby Potatoes & Herbed Rice

Prep time: 20 minutes

Cook time: 35 minutes

Servings: 4

Calories per serving: ~540 kcal

Ingredients

For the Stew:

2 tbsp olive oil

500g chicken breast or thigh, cut into chunks

Salt & pepper to taste

1 tsp smoked paprika

1 tsp chili flakes or powder

1/2 tsp ground cumin

1/2 tsp turmeric

3 garlic cloves, minced

1 large onion, sliced

1 red bell pepper, chopped

1 green bell pepper, chopped

200g baby potatoes, peeled

250ml (1 cup) chicken broth or water

2 tbsp tomato paste

Juice of half a lemon

Chopped parsley, to garnish

For the Rice:

200g basmati or jasmine rice

Salt to taste

1 tbsp chopped fresh parsley

Instructions

Parboil potatoes: Boil baby potatoes for 10 minutes until just tender. Drain and set aside.

Cook rice: Rinse rice well and cook in salted water according to package instructions. Fluff and mix with parsley before serving.

Sear chicken: In a large pan, heat olive oil over medium-high. Season chicken with salt, pepper, paprika, chili, cumin, and turmeric. Sear for 5–6 minutes until browned.

Add veggies: Add garlic, onion, and bell peppers to the pan. Sauté 3–4 minutes until softened.

Simmer stew: Stir in tomato paste and lemon juice. Add baby potatoes and pour in the broth. Mix well, cover, and simmer on medium-low for 15–20 minutes until everything is tender and the sauce thickens slightly.

Finish & serve: Taste and adjust seasoning. Serve hot with a scoop of herbed rice and a sprinkle of parsley on top.

Notes & Variations:

Use boneless thighs for juicier meat.

Add olives or chickpeas for a Mediterranean twist.

Skip potatoes and serve with flatbread or couscous instead.

For extra heat, add fresh chopped chili or hot sauce to the stew.