Chicken thighs, potatoes, garlic and peppers are simmered in a spicy beef stock. Typically served with rice.
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1 1/2 teaspoons olive oil
1 large onion, sliced
6 cloves garlic, chopped
1 red pepper, sliced
1 green pepper, sliced
325ml beef stock
1 1/2 tablespoons ground cumin
1 tablespoon curry powder
1 tablespoon herb-seasoned salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons paprika
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground black pepper
6 chicken thighs
4 potatoes, peeled and quartered
Method Prep:20min › Cook:2hr › Ready in:2hr20min
Heat olive oil in a deep pan over high heat. Add onions and garlic; cook and stir until onions are softened, about 5 minutes. Stir in red and green peppers; cook and stir until peppers are firm but tender, 5 to 7 minutes. Mix in beef stock, cumin, curry powder, salt, garlic powder, turmeric, paprika, oregano and pepper.
Submerge chicken thighs, skin side down, half way into stock mixture; stir to coat chicken. Bring to the boil; cover and reduce heat to low. Simmer for about 40 minutes.
Stir potatoes into the chicken mixture until mostly submerged; check that chicken thighs are still skin side down. Bring to the boil; cover. Reduce heat; simmer until potatoes are soft and chicken is cooked through, about 1 hour.