1) Classic chicken stew

Ingredients:

  • Potatoes- 4 peeled and cut into chunksOnions- 1 slicedTomatoes- cut into chunks -3 cupsChicken- 1 whole cut into 8 piecesBay leaves- 2Salt and pepper- for seasoning

Directions:

  • In a pressure cooker, add potatoes, tomatoes, onion, chicken pieces, bay leaves, salt and pepperToss with a spatula to mix all the ingredients togetherClose the lid and pressure cook for 25 minutesServe

2) Chicken chickpeas stew

Ingredients:

  • Extra virgin olive oil- 2 tbspOnion- 1 cup thinly slicedChickpeas- 2 cups boiledTomatoes- 1 dicedWhole chicken- cut into pieces 1Chicken stock- 2 cupsSalt and pepper- to tasteVinegar- 2 tspHerbs – for garnish

Directions:

  • In a pressure cooker, heat oil on a low to medium flame and add onions, tomatoes, chickpeas, chicken stock, salt and pepperGive it a good mixClose the lid and pressure cook for 15 minutesSit in vinegar and season it with herbs of choiceDrizzle some extra virgin olive oil and serve

3) Lamb stew

Ingredients:

  • Lamb – 1.2 kgVegetable oil- 4 tbspAll purpose flour- 3 tbspGarlic cloves- 5Coriander- handfulOnion- 1 large, peeled and cut into chunksCarrots- 220 g chopped in chunksRed wine- ¾ cupChicken stock- 1 ltrBay leaves- 2Salt and pepper- to taste

Directions:

  • In a pressure cooker, add oil and heat it on low to medium flame.Now add the lamb and sear it from all sidesNow place it on a plate and put garlic cloves, coriander leaves in the lambs and sprinkle with flour, leave to restNow in the same pressure cooker, add onions and carrots and stir wellRaise the heat and add wine to the cooker, chicken stock and stir well. Cook till the wine reduces to the bottom of the panNow put the lamb inside the cooker and cook for 6 hours on low flame until lamb is tenderAdjust the seasoning as per your taste and serve

4) Tomato and white kidney bean stew

Ingredients:

  • Unsalted butter- 75 gOnion- 1 choppedGarlic- 1 clove chopped Tomatoes- 4 choppedRed pepper- 1 chopped and dicedYellow pepper- 1 dicedTomato puree- 2 tbspVegetable stock- 100mlParsley – chopped handful 3 tbspWhite beans – boiled 400 g

Directions:

  • In a frying pan, heat butter and add onions and saute for 2 minutesNow add garlic and cook for another 2 minutes, add tomatoes, diced pepper, tomato puree and add the stock. Cook for another 5 minutes and add beans and sitr wellSeason with salt and pepper and cook until the gravy thickensServe with some butter and chopped parsley.

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