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Colombian-style chicken stew


Serves: 2
timePrep time: 15 mins
timeTotal time:
Colombian-style chicken stew
Recipe photograph by Toby Scott

Colombian-style chicken stew

Melissa Hemsley's recipe is low-calorie comfort food that's perfect for a chilly evening.This dish can be easily doubled to serve 4

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
347Kcal
Fat
14gr
Saturates
5gr
Carbs
21gr
Sugars
15gr
Fibre
16gr
Protein
26gr
Salt
0.7gr

Melissa Hemsley

Melissa Hemsley

Melissa is one half of Hemsley + Hemsley - the business she set up with her sister Jasmine, which pioneered healthier modern cooking. She has written four books, has a newspaper column and has grown a large following on social media
See more of Melissa Hemsley’s recipes
Melissa Hemsley

Melissa Hemsley

Melissa is one half of Hemsley + Hemsley - the business she set up with her sister Jasmine, which pioneered healthier modern cooking. She has written four books, has a newspaper column and has grown a large following on social media
See more of Melissa Hemsley’s recipes

Ingredients

  • ½ tbsp ghee
  • 4 skin-on chicken thighs on the bone
  • 1 medium onion, diced
  • 2 garlic cloves, finely chopped
  • ½ medium celeriac, about 400g, peeled and diced into 2cm cubes
  • 1 large carrot, roughly chopped
  • 2 bay leaves
  • ½ tsp dried oregano
  • 250ml fresh chicken stock
  • 125g frozen sweetcorn
  • juice of ½ lime
To serve
  • 1 heaped tbsp capers, drained
  • 1/8 tsp crushed dried chilli flakes
  • 2 tbsp chopped coriander
  • 2 tbsp soured cream

Step by step

Get ahead

The stew keeps for up to 2 days in the fridge, or can be frozen (add the lime juice before freezing, to preserve the colour of the celeriac).

  1. Melt the ghee in a casserole over a medium heat. Season the chicken and then brown really well on all sides for 5-8 minutes. Remove and set aside.
  2. Using the same pan, fry the onion and garlic until softened, about 5 minutes.
  3. Add the celeriac, carrot, bay leaves, oregano and stock, season, stir and bring to a simmer. Return the chicken to the pot, skin side up. Simmer, lid on, for 25-30 minutes or until the chicken and veg are tender.
  4. Add the sweetcorn and cook for a further 5 minutes.
  5. Add lime juice and season to taste. Divide the stew between bowls and top with capers, chillies, coriander and soured cream.

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