Serves 4
Chicken Breast Ingredients
4 Chicken Breasts
Tbsp of mixed Spice, Paprika, oregano
0.25 cup of pineapple Juice
1tbsp of Lemon Juice
4 sprigs of Fresh Basil
Salt & Pepper
Stew Ingredients
Tbsp of Hemp Oil
½ a Spicy Chorizo Sausage
1 large Onion Chopped
4 Cloves of Garlic
1 Bell Pepper (red or green) chopped
1 or 2 fresh chillis (dependant on how hot you like it)
Bunch of Fresh Basil
5 vine tomatoes chopped
1tbsp of paprika
1tbsp of dried oregano
200ml of red wine
1 can of Black Beans
1 can of Butter Beans
300ml of beef stock
1 tbsp of Tomato Puree
Salt and Pepper
Method
Marinade all of the Chicken ingredients with the breast and leave to marinade for around 12 hrs.
*In a casserole dish add heat your hemp oil then add your chorizo and onion, cook on full heat in the oven for around 7mins
*Add the pepper, garlic, chilli, tomatoes basil and dried herbs. Return to oven on full heat for another 7 mins
*Add the red wine return for 5mins
*Add the beef stock & Black Beans and Butter Beans, tomato puree and season – cover the pot and reduce the heat to 190 degrees leave for 1HR 15mins.
Grill your chicken breast either on a hot plate / BBQ or Grill for around 15-20mins.
To serve ladle a large portion of stew in to a dish and slice your chicken breast then place on top. Drizzle a little more of the Stew juice over the top of the chicken.
Add a little more seasoning and small basil leaf to finish.
FOR A QUICK VERSION OR SLOW COOKER VERSION ADD ALL OF THE * INSTRUCTIONS INTO THE COOKER AT ONCE AND COOK ON A MEDIUM HEAT FOR 2.5 HOURS.
Comentários