INGREDIENTS:

500g chicken thighs
1 tbsp oil (olive or veg)
1 onion, diced
2 garlic cloves, minced
2 carrots, sliced
Mushrooms, chopped (optional)
1 can chopped tomatoes (400g)
500ml chicken stock
2 tbsp Hot Boss Hot Sauce
1 tbsp balsamic glaze
2 tbsp Hot Boss Rum
½ tsp thyme (dried or fresh)
½ tsp mint (dried or fresh)
Salt & black pepper to taste

METHOD:

1. Brown the chicken:
Heat oil in a large pot over medium-high heat. Add chicken and sear until golden on the outside (no need to fully cook through). Remove and set aside.
2. Sauté the base:
In the same pot, add onion, garlic, and a pinch of salt. Cook 3–4 mins until soft and fragrant. Add carrots, mushrooms and chillis. Stir for another 2–3 mins.
3. Build the flavour:
Stir in tomato paste, smoked paprika, thyme, and Hot Boss Sauce. Let it sizzle for 1 min.
4. Add the liquids:
Pour in chopped tomatoes and chicken stock. Bring to a simmer. Add the seared chicken back in.
5. Simmer and stew:
Reduce heat to low, cover, and simmer for 30–40 minutes, stirring occasionally, until the chicken is tender and the veg is soft.
6. Finish strong:
Taste and season. Stir in peas or spinach if using. Let it sit for a few mins before serving to thicken slightly.
🥖 Serve it up with:
Crusty bread or buttered rolls
Steamed rice or mashed potato
A dollop of yogurt or sour cream if you want to mellow the heat
Hot Boss Tips: Want it smoky-sweet? Mix in a spoonful of Hot Boss BBQ Sauce too.
Swap chicken thighs for chickpeas or white beans for a veg-friendly version.