Ingredients

9 chicken thighs, skinned

2 onions, Chopped

1 -2 garlic clove

50 g lardons

1 leek

1 -2 celery rib

1 capsicum, red

1⁄2 cup flour, plain

salt and black pepper

1 tablespoon of el paso hot and spicy taco seasoning mix

1 1⁄2 tablespoons oil

2 chicken bouillon cubes or 2 vegetable stock

1 1⁄2 cups water

1 tablespoon cornflour, if necessary

Directions

place flour in a plastic bag and coat chicken pieces a few at a time.

heat oil and fry the chicken pieces until sealed all over and looking light brown. place in microwave dish.

Add the onions and garlic to the frypan and continue cooking until soft adding the lardons cook for another few minutes then add the leeks, celery and capsicum.

Add the stock cubes and the tablespoon of El Paso taco mix with one cup of the water, simmer for a few more minutes until everything has merged together.

Add the vegetables etc to the chicken, the liquids should come up to about 1 inch or so, if not add the extra water.

place in microwave on high for 2-3 minutes so that it comes to the boil then turn down to simmer or low and cook for 40 minutes.

Thicken with some cornflour mixed in a lit the water if its needed.

Serve with vegetables of your choice.