2 Chicken Breasts, chopped into ~1 inch cubes
1 medium onion
4 cloves of garlic
2 bell peppers (red & orange?)
8 small mushrooms
1 leek
10-12 new potatoes
Cheddar Cheese (only a little)
Parmesan (even less)
2 chicken stock cubes in 1 pint of boiling water
1 large teaspoon of smoked paprika
1 small teaspoon of mild chili powder - Ancho
Lea & Perrins
Tomato puree
Mixed herbs
Groundnut Oil
Chop the onion finely, then put it through the food processor until all but a paste. Chop the peppers into large chunks - ~1" square. Half the leek and chop that into large pieces.
Put a large amount of groundnut oil in a large pan with a lid. Heat, then add the paprika, chili powder & a good sprinkling of mixed herbs. Stir to keep from burning, but keep the oil hot. After a minute or so, add the chicken, and cook until browned, not that you will be able to see!
Add the onion and garlic, and keep stirring.
Put the potatoes and leeks in a steamer & cook for 15-20 mins (once boiled).
After frying the onions for a few minutes, add the stock, a good few dashes of Lea & Perrins, and a medium squeeze of tomato puree. Stir and bring to the boil. Add the mushrooms and put the lid on for 15-20 mins. The take the lid off and reduce down, thickening with cornflour if needed.
When the potatoes are done (hopefully well before the chicken), place on a baking tray covered with foil, and mix in with the leeks. Crush the potatoes open with a masher, but don't make too much of a mess. Grate the cheddar over them, and then a fine bit of Parmesan on top.
Place under the grill for 5-10 mins until the cheese is browning nicely.
Serve the chicken in sauce alongside the potatoes.
Serves 2.
