Chicken & Sweet Pepper Casserole

There is about a 100m stretch of gravel road from the tar road to our entrance here on the plots where I live. And this stretch of gravel road turns into a sticky, watery gooey clay road hell bent on devouring all vehicles who dares to drive it without 4x4, diff-lock and road side assist on speed dial... So, tonight's meal was supposed to have mushrooms in, and was supposed to look a bit different, too. But since we had 30mm rain in 3 days, I could not dare to drive on our car-devouring stretch of gravel road to go the shop to buy mushrooms and cream. I improvised. And it turned out AMAZING! 
Best part: I didn't even make it. I just gave the instructions to my daughter and she made it. Which makes this recipe a very easy, very tasty dish. Disclaimer: I am not implying that my daughter cannot cook - she actually can do it very well - it's just that during these teen years, between her boyfriend and technology, she doesn't want to.... So, paying attention is not part of her expenses at the moment!! 

Ingredients

3/4 cup oil
3 tbs worcestershire sauce
1 cube chicken stock
500ml warm water
10 pieces chicken (we used frozen)
2 tbs chicken spice
2 onions, chopped
1 sweet pepper (any color), roughly chopped
100g margarine

Method

1. Put the chicken pieces in a large, cast iron pot on full heat on the stove.
2. Add the oil and worcestershire sauce.
3. Dissolve the chicken stock cube in the warm water. Add to the pot.
4. Add the chicken spice.
5. Let it cook for about 10 minutes.
6. Add the onions, pepper and margarine, cover and cook until done.

Serve warm on rice, samp, mash, bread... it goes with almost anything!!

Yours in oil and veggies

Risch