Slow-Baked Chicken & Oats Stew : The One Pot Wonderdish

"Lazy to cook
And stir and fry?
It's time you gave 
This dish a try.
Nutrition in a pot
Bakes while you rest,
It cooks itself
And gives you it's best.
Simplicity in summer
Autumn, winter or fall,
In fact so simple
That it needs no recipe at all!"

Cooking can't get any easier. It just can't.

Incurring a head injury has its benefits. It forced me into creating quick and simple recipes that were nutritious, without compromising the flavors you crave. After all, who wants to eat bland food when unwell! This was a food miracle. Do try it, I promise it will not disappoint.

1 pound chicken breast, cut into cubes (change to meat of choice)
1/2 cup black eyed peas, soaked overnight
1/2 cup rolled oats
1/2 carrot, chopped
1 celery stick, chopped
1/2 cup snow peas, halved
1/2 green pepper, diced
1/2 onion, diced
1 clove of garlic, crushed
1 green chili, finely chopped
2 tablespoons fresh cilantro, finely chopped
1 large bay leaf
2 cloves, crushed
1 tablespoon coriander powder
1 teaspoon paprika or cayenne pepper
1/2 teaspoon red pepper flakes
2 cups chicken stock
1 tablespoons whole wheat flour (optional - used to thicken the stock)
1 tablespoons light olive oil
Salt & pepper to taste

Pre heat the oven to 375 F.

Mix all the ingredients for the stew in a deep baking dish. Cover properly with aluminum foil and bake for 2 hours. Remove from the oven and let it sit for 15 minutes before removing the cover.
Dish out and enjoy!