Chicken Bredie (Cape-Style Chicken and Tomato Stew with Rice)
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Ingredients
- 800 g bone-in chicken thighs
- 3 red onion
- 3 garlic cloves
- 500 g ripe plum tomatoes
- 2 bay leaves
- 0.5 tsp ground cinnamon
- 300 ml chicken stock
- 300 g basmati rice
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 750 kcal
- Protein
- 41.6 g
- Carbohydrate
- 72.1 g
- of which sugars
- 10.3 g
- Fat
- 32 g
- of which saturates
- 7.7 g
- Fibre
- 4.7 g
- Salt
- 0.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Peel and chop the onions, then fry in the vegetable oil for 10 minutes until softened.
- 3
Stir in the garlic and cinnamon, then add the chopped tomatoes and bay leaves and cook for 5 minutes.
- 4
Add the chicken and the chicken stock, cover and simmer for 30 minutes, turning once, until cooked through with no pink remaining.
- 5
Serve with the rice.
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