This hearty chicken meal is a one-pot winter winner.

Ingredients

• 125 ml (½ C) cake flour
• 2.5 ml (½ t) ground paprika
• salt and freshly ground black pepper
• 4 chicken thighs
• 4 chicken drumsticks
• 45 ml (3 T) sunflower oil
• 2 cloves garlic, crushed
• 4 medium potatoes, peeled and chopped
• 1 x 400 g can Rhodes Quality Tomato Chopped and Peeled
• 1 x 115 g cup Rhodes Quality Tomato Paste
• boiling water
• 1 x 400 g can Rhodes Quality Whole Kernel Corn in Brine, drained
• 1 x 410 g can Rhodes Quality Green Beans Cross Cut in Brine, drained

Method

1. Mix together the cake flour, paprika and salt and pepper in a bowl.
2. Coat each piece of chicken in the flour mix, dusting off any excess.
3. Heat the oil in a large saucepan and brown the chicken pieces in batches until browned on all sides.
4. Set aside.
5. In the same saucepan, fry the garlic and the potato pieces for a few minutes.
6. Add the Rhodes Quality Tomato Chopped and Peeled and the Rhodes Quality Tomato Paste and stir well.
7. Return the chicken pieces to the saucepan and add enough water to cover.
8. Reduce the heat to a low simmer and with the lid closed, gently simmer the stew for about 30 minutes or until the chicken and potatoes are cooked through.
9. Add the drained Rhodes Quality Whole Kernel Corn and Rhodes Quality Green Beans Cross Cut.
10. Simmer for a further ten minutes.
11. Serve over rice.