Spicy Chicken Pepperpot
Chunks of chicken are cooked with red and green peppers in DOLMIO Bolognese Extra Spicy sauce to make a very satisfying meal. |
 |
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
 |
|
Directions
- Heat the olive oil in a large non-stick frying pan and add the chunks of chicken, searing them until browned. Add the red and green pepper, cook for 1-2 minutes, then tip in the jar of DOLMIO Bolognese Extra Spicy sauce. Add 100ml cold water, then heat and simmer gently for 12-15 minutes, stirring often.
- Meanwhile, cook the rice in lightly salted boiling water until tender – about 12 minutes. Drain well and share between 4 warmed plates.x
- Stir the chopped coriander through the chicken, then spoon onto the plates. Season with black pepper and garnish with the yogurt and coriander sprigs. Serve at once.
|
Ingredients
- 2 tbsp olive oil
- 500g skinless, boneless chicken, chopped into chunks
- 1 green pepper, deseeded and chopped into chunks
- 1 red pepper, deseeded and chopped into chunks
- 500g jar DOLMIO Bolognese Extra Spicy sauce
- 200g long grain rice
- 1 tbsp chopped fresh coriander
- Salt and freshly ground black pepper
- 4 tbsp low fat natural yogurt
- Coriander sprigs, to garnish
|
|
|
Cook’s tips: If you prefer, use flat-leaf parsley instead of coriander, and substitute sour cream or crème fraiche for the yogurt.
This recipe is an ideal way of using up leftover meat from a cooked chicken or turkey. Simply cut the meat into chunks and follow the recipe, though reduce the cooking time to 8-10 minutes. | |