Chicken Stew

Serves 4

This is a traditional Aruban recipe for a classic rich stew of chicken with sweet potatoes, potatoes and peas in a tomato and chilli-based sauce.

1. Combine the chicken and stock in a large pan.

2. Bring to a boil over high heat and skim-off any fat with a slotted spoon as it rises to the surface of the pan.

3. Reduce to a low simmer and partially cover with a lid.

4. Continue cooking for about 45 minutes, or until the chicken is almost done.

5. Skim off any fat that’s risen to the surface then add all the vegetables and spices (except the spring onions).

6. Return to a boil then reduce to a simmer and cook for a further 20 minutes.

7. Stir-in the spring onions and serve ladled into bowls.

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