Spicy Chicken and Vegetable Stew

Ingredients

• 3 bell peppers (red, green and yellow)
• 200 g small brown mushrooms
• 4 tomatoes
• 1 Red Onion
• 1 red chili pepper
• 10 g ginger
• 400 g pre-cooked chicken breast fillet
• 2 tbsp plant oil
• 500 ml poultry stock
• 2 sprigs oregano
• Salt
• ground black pepper
• freshly grated nutmeg
• 1 tsp ground allspice
• 1 tsp ground cumin

Instructions

1. 1.

   Wash, clean and dice the bell peppers into 3-4 cm pieces. Clean and halve the mushrooms. Wash the tomatoes, remove stems and dice them. Peel the onion and cut it into thin strips. Wash, clean, deseed if desired and finely chop the chili pepper. Peel and grate the ginger finely. Rinse the chicken, pat dry and cut into bite-sized pieces.

2. 2.

   Heat the oil in a hot pot and brown the chicken on all sides. Remove, add onions, ginger and chili to the pot and sauté. Add the bell peppers and mushrooms and cook briefly. Deglaze with stock, return the chicken and simmer gently over low heat for 10-15 minutes. In the last 3-4 minutes fold in the tomato cubes. Shake off oregano leaves, dry them, pluck the leaves and add to the stew. Season with salt, pepper, nutmeg, allspice and cumin.