Chicken with peppadew peppers
- 375g jar mild peppadew peppersbell peppersX
- 2 tablespoons oil
- 2 onions, thinly sliced
- 2 cloves garlic, crushed
- 3 tablespoons flour
- 2/3 cup cold reduced-salt chicken stock
- 2 x 400g cans chopped tomatoes
- 2 tablespoons tomato purée
- 2 tablespoons brown sugarlight brown cane sugarX
- 12 chicken thighs, skinned, but bone in
- 1 1/4 cups long-grain rice
- 2 tablespoons chopped fresh parsley, to garnish
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1 Put 15 peppadew peppers from the jar (you’ll need a little of the juice in step 6) into a processor or blender and whiz until chopped very finely.
2 Heat the oil in a large flameproof casserole. Add the onions and fry over a high heat for about 5 min until starting to soften. Add the garlic and fry for a further 1 min.
3 Put the flour in a bowl and mix with a third of the chicken stock and all the chopped tomatoes to make a smooth paste.
4 Add the remaining stock to the casserole with the tomato purée, sugar, whizzed peppadews and the flour paste. Stir and bring to the boil.
5 Add 3 tablespoons peppadew juice from the jar and the chicken thighs, then season with pepper. Stir and bring back to the boil. Cover with a lid and transfer to the oven for 1 hr–1 hr 30 min until the chicken is tender.
6 Meanwhile, cook the rice according to the pack instructions. When the chicken is cooked, add more black pepper, if needed, then sprinkle with the parsley and serve with the rice.
TO PREPARE AHEAD Cool the chicken mixture at the end of step 6, then store in the fridge for up to a day. Reheat on the hob or in a low oven until piping hot, and complete the recipe. To freeze, cool, then freeze for up to 2 months. Thaw completely before reheating thoroughly (adding a touch more stock if it’s a little thick) as above.
Nutrition Info (per serve)
Total fat 7.3g
–Saturated fat 1.2g
Dietary fibre 4.2g
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