Spicy chicken pepperpot
An easy and extra-tasty dish to rustle up for the family: red and green peppers with chunks of chicken, cooked in a spicy tomato sauce
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Prep time: 15 mins
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Cooking time: 20 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
If you prefer, use flat-leaf parsley instead of coriander, and substitute sour cream or crème fraiche for the yogurt. This recipe is an ideal way of using up leftover meat from a cooked chicken or turkey. Simply cut the meat into chunks and follow the recipe, though reduce the cooking time to 8-10 minutes.
- 2 tbsp olive oil
- 500g skinless, boneless chicken, chopped into chunks
- 1 green pepper, deseeded and chopped into chunks
- 1 red pepper, deseeded and chopped into chunks
- 500g jar spicy Bolognese sauce
- 200g long grain rice
- 1 tbsp chopped fresh coriander
- Salt and freshly ground black pepper
- 4 tbsp low fat natural yogurt
- Coriander sprigs, to garnish
Method
- 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 bolognese 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.
Top tip: If you prefer, use flat-leaf parsley instead of coriander, and substitute sour cream or crème fraiche for the yogurt. This recipe is an ideal way of using up leftover meat from a cooked chicken or turkey. Simply cut the meat into chunks and follow the recipe, though reduce the cooking time to 8-10 minutes. www.dolmio.co.uk
By Andrea Mann
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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