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- Pasta Chicken Provencal
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- Pan Fried Chicken with Roasted Squash, Sweet Potatoes and Mixed Peppers
Spanish Style Chicken Bake
View our range of poultry and poultry dishes available.
Portions: 4
Ingredients
- 5g Olive Oil
- 275g Water
- 250g Chopped Tomatoes
- 30g Diced Sun Dried Tomatoes
- 23g Sun Dried Tomato Puree
- 25g Tomato Puree
- 10g Chopped Fresh Garlic
- 7.5g Chopped Oregano
- 5g Granulated Sugar
- 1g Coarse Ground Peppercorns
- 15g Cornflour
- 400g Diced Cooked Chicken
- 100g Red Onions (cut into 20mm dice)
- 7.5g Smoked Paprika
- 75g Mixed Peppers (cut into strips)
- 75g Chorizo (cut into 10mm dice)
- 20g Chicken Stock Paste
- 480g Cooked Baby New Potatoes (cut in halves)
Method
- In the base of a heavy bottomed saucepan, place the olive oil. Add the chopped fresh garlic, chopped oregano, coarse ground peppercorns, diced red onions, smoked paprika, diced chorizo and diced sun dried tomatoes.
- Cook until the onions start to soften. Add the cooked diced chicken and cook for about 4 – 5 minutes. Add the chopped tomatoes and water.
- Continue to cook until the onions are cooked through. Add the mixed peppers cut into strips. Cook until they soften.
- Add the chicken stock paste, granulated sugar, tomato puree and sun dried tomato puree.
- Stir in the diluted cornflour and mix until a smooth sauce has been formed.
- Place the cooked baby new potato halves in the base of a warmed serving dish. Ladle the chicken and sauce over the top of the potatoes.