Chicken breasts in a pepper stew
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Serves:     people
Notes from Anna
  • Another quick and easy one-pot that saves on effort (and washing up) but packs a real flavour punch.


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  1. Wash the peppers, deseed them and cut them into thin strips. Peel and crush the garlic.
  2. Wash the chicken and pat dry with kitchen paper. Cut into large cubes.
  3. Heat 1 tablespoon of oil in a frying pan and add the chicken pieces. Stir frequently for a couple of minutes until they are browned all over. Remove the chicken on to a plate.
  4. Wipe the frying pan clean with kitchen paper. Add 1 tablespoon of oil and the crushed garlic. Cook for 1 minute.
  5. Add the peppers. Cook over a gentle heat for about 5 minutes, stirring occasionally.
  6. Return the chicken pieces to the pan, mix well and continue cooking for a further couple of minutes.
  7. Add the chopped tomatoes and season with a pinch of salt and a grind of black pepper. Turn the heat down to a simmer and continue cooking for another 12 minutes.
  8. Wash and finely chop the parsley and scatter it over the chicken.

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