Chicken Stew with Sweetcorn and Peppers

A simple and tasty dish, made to use up the meat from two roasted chicken drumsticks in the fridge.

First I fried some diced carrot in a flat pot, along with spring onions. Cooked until soft at a low heat under glass (about half an hour), and then the chicken pieces were decanted into the pot. Then after that, about two hundred mls of boiling water.

I added the peppers (cut into think strips - one third of a pepper each), boiled potato pieces, some diced brocolli stems, the sweetcorn (cut from the cob), two red chillies (deseeded), some diced button mushroom pieces, and the chicken stock.

Mix some cold water with half a teaspoonful of powdered arrowroot, and add to the pan. Stir through thoroughly. Simmer under glass for another forty minutes or so.

Served with basmati rice cooked with a small pinch of powdered turmeric. Add some fines herbes or tarragon if you like.