Free; serves 4
Ingredients
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1 large bottle roasted pepper in brine, drained
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25g root ginger, peeled and roughly chopped
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5 large garlic cloves
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low calorie cooking spray
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1 onion, finely chopped
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1 small red pepper, deseeded and sliced
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1 small yellow pepper, deseeded and sliced
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1 tbsp smoked paprika
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1/2 tsp dried chipotle chilli flakes or dried chilli flakes
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3 tbsp light soy sauce/tamari
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1/2 tbsp cider vinegar
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227g can chopped tomatoes
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2 tbsp tomato puree
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1 chicken stock cube, crumbled
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700g skinless and boneless chicken breasts, cut into strips
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400g mixed beans or pulses in water, drained
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salt and freshly ground black pepper
Method
- Put the roasted red pepper, ginger, garlic and 50ml water in a small food processor and whizz until pureed.
- Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onion and peppers and fry for 5 minutes, adding a little water if it starts to stick.
- Add the roasted pepper puree along with the paprika, chilli flakes, soy sauce, vinegar, chopped tomatoes, tomato puree, stock cube and 300ml boiling water.
- Add the chicken and beans or pulses and simmer for 10 minutes or until the chicken is cooked through.
- Remove from the heat, season to taste and serve hot with rice and your favourite vegetables.
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