🫙 From the Spice Rack
Chicken Saute with Peppers
4 red peppers -- halved 4 chicken joints 1 tbsp oil 1 onion -- finely chopped 2 1/2 tbsp paprika 250 ml chicken stock 1 tbsp tomato puree 75 ml soured cream or thick natural yogurt...
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Ingredients8 items
Ingredients
- 4red peppers -- halved
- 4chicken joints
- 1tbspoil
- 1onion -- finely chopped
- 21/2 tbsp paprika
- 250ml chicken stock
- 1tbsptomato puree
- 75ml soured cream or thick natural yogurt
Directions
- 1
4 red peppers -- halved 4 chicken joints 1 tbsp oil 1 onion -- finely chopped 2 1/2 tbsp paprika 250 ml chicken stock 1 tbsp tomato puree 75
- 2
Grill the peppers, skin-side up, until charred and blistered
- 3
Leave until cool enough to handle and then discard the seeds, peel off the skin and slice the flesh
- 4
Lightly brown the chicken in the oil and butter
- 5
Cook the onion in the pan for 2 minutes, and then stir in the paprika for 1 minute
- 6
Stir in half of the stock, bring to the boil and then add the chicken
- 7
Cover and cook gently until tender
- 8
Remove the chicken and keep warm