Cola chicken
4 chicken breasts, cut into bite-sized pieces
3 red peppers, chopped
1 onion, chopped
Sugar snap peas (for serving)
330 ml diet cola
200 ml chicken stock
120 g passata
4 tablespoons tomato purée
2 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon mixed dried herbs
Salt and pepper to taste
In a large skillet, heat a little oil over medium heat.
Add the chicken pieces, chopped onion, and red peppers. Sauté for about 5 minutes until the chicken is browned and the vegetables start to soften.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
Transfer the sautéed chicken and vegetables to the slow cooker.
Pour in the diet cola, chicken stock, passata, tomato purée, Worcestershire sauce, soy sauce, and mixed dried herbs. Season with salt and pepper to taste.
Stir to combine all the ingredients well.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
In the last 30 minutes of cooking, add the sugar snap peas to the stew and stir gently.
Once cooked, taste and adjust seasoning if necessary. Serve hot over rice or your choice of grain.
This dish pairs wonderfully with steamed rice, quinoa, or even crusty bread.