Ingredients
1/4 cup olive oil
800g chicken tenderloins, tendons removed
1 large brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon sweet paprika
1 large red capsicum, roughly chopped
1 large green capsicum, roughly chopped
1/2 cup dry white wine
4 tomatoes, chopped
2 desiree potatoes, unpeeled, roughly chopped
crusty bread, to serve
800g chicken tenderloins, tendons removed
1 large brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon sweet paprika
1 large red capsicum, roughly chopped
1 large green capsicum, roughly chopped
1/2 cup dry white wine
4 tomatoes, chopped
2 desiree potatoes, unpeeled, roughly chopped
crusty bread, to serve
Method
1. Heat 2 tablespoons oil in a large, non-stick frying pan over medium-high heat. Cook chicken, in batches, for 1 minute each side or until browned. Transfer to a plate.
2. Add remaining oil to frying pan. Add onion. Cook, stirring, for 3 minutes or until soft. Add garlic, paprika and capsicums. Cook, stirring, for 2 minutes. Stir in wine. Bring to the boil. Return chicken to pan. Add tomatoes and potatoes. Cover. Reduce heat to low. Simmer for 30 minutes.
3. Remove lid. Cook for a further 12 to 15 minutes or until potato is cooked and sauce has reduced. Season with salt and pepper. Spoon into bowls and serve with crusty bread.
2. Add remaining oil to frying pan. Add onion. Cook, stirring, for 3 minutes or until soft. Add garlic, paprika and capsicums. Cook, stirring, for 2 minutes. Stir in wine. Bring to the boil. Return chicken to pan. Add tomatoes and potatoes. Cover. Reduce heat to low. Simmer for 30 minutes.
3. Remove lid. Cook for a further 12 to 15 minutes or until potato is cooked and sauce has reduced. Season with salt and pepper. Spoon into bowls and serve with crusty bread.
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