I have to admit that a lot of the recipes I do are very much created on the cuff, it is my signature. I have never, not once, had any complaints about a dish… well, maybe once, but that was a resounding failure which you will not get to hear about. I love to create dishes with the ingredients I have to hand – its far more interesting than following a recipe directly – and I have to admit I prefer the cooking experience to be far more organic than most chefs make it (who, in my opinion, try and make the art of cooking seem far more complex than it needs to be in order to further their own careers… but dont me started on that score!)
Anyway, back to the dish at hand. Chicken & Lentil Stew is an earth full flavour and extremely healthy dish… packed full of vegetables and absolutely wonderfully rustic in its origin. I loved this dish as soon as I created it and I would love to share it with my readers…
Ingredients
2 Large Chicken Breasts
1 Tin of Tomatoes
1/2 Tin of Roasted Red Peppers (Spanish Style)
1/2 Pint of Chicken Stock
1 Large Onion
2 Cloves of Garlic
1 Stick of Celery
1 Potato, diced
2 Carrots
6oz Green Lentils precooked
1tbsp Paprika (Pimienton Dulce)
1 Bay Leaf
Method
- Cut Chicken into pieces, and brown in a little olive oil
- Dice Vegetables . Add Onions & Garlic to Chicken and soften
- Add rest of vegetables & cook gentley for a couple of minutes
- Add Tinned Tomatoes, Roasted Red Peppers, Chicken stock, & season to taste. Add Paprika
- Cook on a very low heat for 15 mins, and then add lentils
- Cook for another 15 mins until chicken is cooked through throughly