Baked chicken with peppers
Colour up your cuisine with the classic flavours of Spain
Ingredients (Serves 4)
Method
Preheat the grill to high. Arrange the peppers on a grill rack and cook under the preheated grill for 20 minutes until charred. Place in a bowl, cover with clingfilm and leave to cool then deseed and slice. Heat the oil in large pan and cook the garlic for 1 minute. Remove and reserve.
Add the chicken and ham to the pan and cook until the chicken is golden brown. Add the tomatoes, wine and reserved garlic, plus the sliced peppers. Cover and cook over a low heat for 45 minutes or until the chicken is cooked. Serve with rice, courgettes and green beans.
- 2 red peppers, halved
- 2 green peppers, halved
- 2 yellow peppers, halved
- 4 tbsp olive oil
- 4 cloves garlic, crushed
- 4 chicken breast fillets
- 50g/2oz Iberian ham, torn
- 250g/9oz tomatoes, chopped
- 250ml/9fl oz white wine
- Steamed rice, courgettes and green beans to serve
Method
Preheat the grill to high. Arrange the peppers on a grill rack and cook under the preheated grill for 20 minutes until charred. Place in a bowl, cover with clingfilm and leave to cool then deseed and slice. Heat the oil in large pan and cook the garlic for 1 minute. Remove and reserve.
Add the chicken and ham to the pan and cook until the chicken is golden brown. Add the tomatoes, wine and reserved garlic, plus the sliced peppers. Cover and cook over a low heat for 45 minutes or until the chicken is cooked. Serve with rice, courgettes and green beans.
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