Ingredients :
- 3 tbsp Olive oil
- 1/2 Onion chopped
- 2 cloves Garlic crushed
- 1/2 Green Chill chopped
- 2 Chicken Breasts cut up small
- 1/4 tsp Mixed Pepper
- 1/4 cup Red Wine
- 1 can Chopped Tomatoes
- 120 grams Chilli Beans or half a can
- pinch Salt
- 1/2 cup boiling water
- 1 chicken stock cube/bouilon
- 1/4 cup Garden frozen peas
- 1 tsp Chilli sauce, hot or sweet sauce, out of a bottle depending on how hot you prefer
- 1 tbsp lemon juice
- 1 tsp Heaped tomato puree
- 3 tbsp Double Cream
- 1/2 cup Mixed Sweet Peppers chopped
Method :
- Ingredients
- Heat the oil in the wok or large frying pan.
- Add the onions and fry for 1 minute
- Add the garlic and chili pepper
- Add the chicken and fry until chicken is white then add the pepper
- Make a well in the middle then pour in the wine leave boiling quickly for 1-2 minutes.
- Add the pepper and pinch of salt then mix and stir
- Add the tomatoes then chilli beans and stir. Simmer for 5 minutes
- Add the chicken stock to the boiled water, mix and pour in the chicken. Stir to mix. Leave to simmer for another 5 minutes.
- Next add the peas and mix in. Let simmer for 20 minutes on low.
- Add the chilli ready made sauce from a bottle and the squeeze of lemon juice. Stir to mix
- Add the tomato puree and stir in, then the cream and stir until all mixed in. Leave to come to the boil.
- Then add the sweet peppers and stir in. Add the mix to a serving dish and serve with warm bread rolls and a side potato salad. I have a nice cooling one in my recipes
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