Spicy Chicken Pepperpot

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Chunks of chicken are cooked with red and green peppers in DOLMIO Bolognese Extra Spicy sauce to make a very satisfying meal.

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Serves

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.

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.

If you prefer, use flat-leaf parsley instead of coriander, and substitute sour cream or crème fraiche for the yogurt..Simply cut the meat into chunks and follow the recipe, though reduce the cooking time to 8-10 minutes.

500g Dolmio® Extra Spicy sauce for Bolognese

1tbsp chopped fresh coriander

1 green pepper, deseeded and chopped into chunks

200g long grain rice

4tbsp low fat Greek-style yogurt

2tbsp olive oil

1 red pepper, deseeded and chopped into chunks

500g skinless, boneless chicken thighs