Chicken Leg Quarters Peri Peri Pot Stew with Roasted Vegetables

Peri-Peri Chicken Stew with Roasted Vegetables Recipe

Grain Field Chickens Portuguese Peri Peri Leg Quarters

Looking for a chicken pot stew recipe for a chilly night? This hot and simmering chicken peri-peri pot stew is made with our Marinated Portuguese Peri-Peri Leg Quarters.

Our marinated chicken products are made with fresh ingredients that preserve the chicken's taste.  Get the recipe here and make the most out of dinner!

Ingredients

  • 4 large carrots, halved lengthwise and sliced
  • 4 large potatoes, quartered
  • 3 green peppers, halved, seeded and chopped
  • 4 garlic cloves, finely chopped
  • 15ml ground paprika
  • 15ml ground thyme
  • 5ml ground oregano
  • 125ml olive oil
  • Grain Field Chickens Marinated Peri-Peri Leg Quarters
  • 2 large onions, quartered
  • 125ml white wine
  • 125ml chicken stock
 

Method

  • Preheat the oven to 180°C.
  • Place the vegetables into a roasting tray lined with baking paper and toss through the spices and 60ml (¼ cup) of the olive oil. Roast until the vegetables are cooked and crispy.
  • Put the Marinated Peri-Peri Leg Quarters into a pot together with the onions. Pour in the wine, stock, and remaining olive oil. Cover and cook over medium heat for about 1 hour or until the chicken is cooked through.
  • Serve the chicken peri-peri pot stew with the roasted vegetables.

Get the best South African chicken from Grain Field Chickens, made with homegrown poultry from the farms of the Free State. 

 

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