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Chilli Chicken Stew with Pesto

ross_chicken_stew_with_pesto



Ingredients: (4 servings)


- 2 teaspoons coconut oil


- 1 large onion chopped finely


- 800g skinless, boneless chicken breast, cut into bite-sized pieces


- 200g carrot cut into slices


- 1 large red bell pepper roughly chopped


- 4 sticks of celery thinly sliced


- 1-2 green chillies to taste (birds eye or equivalent)


- 1 teaspoon dried oregano


- 1/2 teaspoon ground cumin


- Salt and black pepper


- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained (OPTIONAL)


- Approx. 500ml chicken stock


- 3 tablespoons pesto (see below)


Ingredients for Pesto: (can be kept in fridge for about 2 weeks)


- 25g pine nuts


- Fresh basil


- 25g grated parmesan


- 75ml olive oil


- 1 large garlic clove


 


Method:



    • Heat oil in large pan over medium-high heat.

    • Add onion and chicken; sauté 5 minutes.

    • Add carrot, bell pepper, and celery; sauté 4 minutes.

    • Add chillies and the rest of the seasoning (oregano, cumin, salt, pepper)

    • Add beans if using; add sufficient stock to cover and bring mixture to boil

    • Cover pan and reduce to low heat; simmer for about 30 mins.

    • When ready to serve stir in the pesto – just 1-2 teaspoons per serving are enough and really make this dish.  Don’t overdo the pesto as can easily take you over your allowances for fats.  NOTE: If you are making large quantities of this dish and storing some for later or freezing, only add pesto to each portion as serving.


To make pesto:



    • Heat a small pan over a low heat.

    • Cook the pine nuts until golden, shaking occasionally.

    • Put all ingredients in food processor and process until smooth, then season.

    • Use as needed and store leftovers in fridge