Cau Cau de Pollo (Chicken and Potato Turmeric Stew)
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Ingredients
- 700 g chicken thigh fillets, diced
- 500 g waxy potatoes, peeled and diced
- 100 g frozen peas
- 1 tsp ground turmeric
- 1 onion, finely chopped
- 3 garlic cloves
- 400 ml chicken stock
- 10 g fresh mint leaves
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 381 kcal
- Protein
- 39.5 g
- Carbohydrate
- 26.6 g
- of which sugars
- 4 g
- Fat
- 11.9 g
- of which saturates
- 2.7 g
- Fibre
- 4.3 g
- Salt
- 1.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the chicken for 6 minutes. Lift out.
- 2
Add the onion and garlic and cook for 5 minutes, then stir in the turmeric.
- 3
Return the chicken to the pan with the potatoes and chicken stock. Cover and simmer for 18-20 minutes, until the chicken is cooked through with no pink remaining and the potatoes are tender.
- 4
Stir in the frozen peas and cook for 3 minutes.
- 5
Scatter with torn mint leaves and serve.
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