Chicken stew with tomato and chilli

A modified recipe of a traditional Italian stew.

Ingredients:
2 tbsp flour
Salt
800g chicken fillets, leg thigh
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp chilli flakes
2 tbsp tomato paste
4 tbsp light soya sauce
4 stalks fresh coriander leaves, chopped
600g broccoli, cut into flowerettes

Method:
1. Place flour, a pinch of salt and a few shakes of pepper into a clean plastic bag.
2. Cut chicken into bite-size cubes and put into same bag. Holding bag closed, shake a few times.
3. Brown flour-dusted chicken in a non-stick pan with olive oil. Do in batches and put aside.
4. In same pan, saute onion, garlic and chilli flakes for 2 minutes.
5. Add tomato paste and light soya sauce, stir.
6. Add chicken and cook over a moderate heat, covered, for 5 minutes. Add a few drizzles of water if it gets too dry. Stir in chopped coriander leaves just before removing from heat.
7. Bring water in a steamer to a rolling boil. Steam broccoli for 3 minutes.
8. Serve chicken and broccoli hot with crusty bread on the side.

Recipe source: Streats newspaper