Beer and smoky Spanish spices add so much flavour to this chicken and vegetable dish.
Serve over a bed of rice or noodles, or on its own, with a chilled glass or more of your favourite beer.
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, chopped
1 tbsp grated ginger
1 tbsp Spice Fusion Spanish Spice blend
500g chicken thigh or breast fillets, cut into large chunks
4 small potatoes cut into quarters
2 medium carrots, thickly sliced
2 medium zucchinis, thickly sliced
2 medium tomatoes, chopped
2 tbsp tomato paste
Salt and pepper to taste
330 ml beer (lager)
Heat oil in a large saucepan or Dutch oven. Add onion, garlic and ginger and sauté until
onion has softened.
Stir in Spanish Spice, then chicken and potatoes, and cook for about 15 minutes, stirring occasionally.
Add carrot, zucchini, tomatoes and tomato paste and cook for 5 minutes.
Pour in beer ensuring it just covers the chicken and vegetables. Cover with a lid and
bring to a boil, then reduce heat to low and cook for 20 minutes.
Remove lid and stir well, then cook for a further 10 minutes until the sauce has thickened.