A little oil (75g approx)
1.5kg diced chicken pieces, breast and thigh meat
400g onions, peeled and chopped
25g garlic, peeled and chopped
200g carrots, peeled and grated
200g beetroot, cooked and cubed
1.51tr low salt chicken stock
1.Skg McCain Chef Solutions Simply Roasts
2 tbsp parsley, freshly chopped
1. Heat some oil in a large pan and brown the chicken in batches, remove and set aside.
2. Add a little more oil to the pan and sauté the onions until soft and golden. Add the garlic and cook for 1 min.
3. Add the carrots and stock and stir in the McCain Chef Solutions Simply Roasts, bring to the boil, and then reduce to a simmer. Add the browned chicken and cook for 30 mins until the chicken is cooked and the potato is tender. Check the seasoning.
4. Add the diced beetroot and parsley and heat through for a further 10 mins.