Spanish Chicken

In keeping with the recent sunny weather, this dish has a Mediterranean feel and is ideal for anyone slimming down for the summer too.

It is free from: Gluten, Dairy and Soya.

Spanish Chicken and baby potatoes (Serves 2)

Ingredients

2 large chicken breasts, diced
1 large red onion, thinly sliced
1 large courgette, diced
1 red pepper, diced
1 yellow pepper, diced
2 garlic cloves crushed
400g tomato passata
2 tsp oregano
2 tsp paprika
2 tsp basil
1 tsp chilli puree
Salt and Pepper
Frylight

2 handfuls of baby potatoes

Method

1. Sprinkle half the paprika, oregano and basil over the raw chicken and season, mix to cover.
2. In a large, deep pan, heat a little frylight, add the chicken and brown to cook all sides of the pieces, then set aside. 
3. Add all the chopped vegetables to the pan with the garlic and cook on a high heat, stirring regularly until softened. 
4. Pour in the passata, water, chilli puree, remainder of herbs and season. 
5. Bring to the boil, reduce slightly and cook for 10 minutes for the sauce to reduce and thicken. 
6. Bring a pan of water to the boil and cook the baby potatoes for 15 minutes. 
7. Put the chicken pieces into the sauce, reduce the heat a little and allow the chicken pieces to cook through and absorb the flavours. Simmer for 5 minutes. 
8. Pierce the potatoes to check they are slightly soft, then drain. 
9. Spoon the chicken and sauce on to plates and serve with the baby potatoes.