FitFastCook

Carbs: &nbsp;&nbsp;26g
Fat: &nbsp;&nbsp;24g
Protein: &nbsp;&nbsp;27g
Fibre: &nbsp;&nbsp;6g
Saturated Fat: &nbsp;&nbsp;11g

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Start by slicing your potatoes in half, par boil for 10 minutes, drain, coat with the oil, paprika and garlic granules and air fry for around 20 minutes at 180c, shake half way through.

Sprinkle the smoked paprika over the chicken breasts both sides

Heat a large fry pan , add the oil then pan fry the chicken breast skin side down first for around 4 minutes each side , remove and set aside

Add the chorizo to the pan and cook for a couple of minutes to release the flavours, then add the onion, tomatoes , red pepper, and garlic and fry until everything starts to soften.

Add the sun-dried tomato paste and mix well, add the chicken breasts back

Add the stock , stir and then add the lid and simmer fro around 15 minutes , until the chicken is cooked all the way through

Add the cream, stir then add the lid and gently simmer for 5 minutes

Turn the heat off, remove the lid and add the cooked potatoes to the pan, garnish with parsley and serve with fresh veggies