About this recipe:This chicken stew is sure to keep you warm and toasty throughout the winter. It's Mexican inspired and is made by simmering together chicken, herbs, chillies, carrots, tomatoes and potatoes. Note: This stew has a LOT of chillies in it, if you can't handle the hotness, tone down the number of chillies.
1 (1.8kg) whole chicken
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon dried basil
1 (130g) tin chopped green chillies
4 Scotch bonnet chillies or to taste, seeded and finely chopped
1 onion, chopped
2 cloves garlic, minced
5 carrots, chopped
5 sticks celery, chopped
1 (400g) tin whole plum peeled tomatoes
3 potatoes, peeled and cubed
3 tablespoons plain flour
salt and pepper to taste
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Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to the boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
Return the chicken to the pot and add the green chillies, Scotch bonnets, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes or until the potatoes and carrots are tender (or pressure cook for 10 minutes).
In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to the boil and remove from heat. Season with salt and pepper to taste and serve.
Tinned chopped green chillies can be purchased in speciality stores or online. Alternatively, you can use fresh chillies to taste.