Tender chicken is given a Spanish twist in this succulent chicken with capsicum and wine recipe.
Cooking Time
Preparation Time :15 Min
Cook Time : 1 Min
Total Time : 16 Min
Ingredients
Serves :
1/4 cup olive oil
800g chicken tenderloins, tendons removed
1 large brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon sweet paprika
1 large red capsicum, roughly chopped
1 large green capsicum, roughly chopped
1/2 cup dry white wine
4 tomatoes, chopped
2 desiree potatoes, unpeeled, roughly chopped
crusty bread, to serve
Directions
Heat 2 tablespoons oil in a large, non-stick frying pan over medium-high heat. Cook chicken, in batches, for 1 minute each side or until browned. Transfer to a plate.
Add remaining oil to frying pan. Add onion. Cook, stirring, for 3 minutes or until soft. Add garlic, paprika and capsicums. Cook, stirring, for 2 minutes. Stir in wine. Bring to the boil. Return chicken to pan. Add tomatoes and potatoes. Cover. Reduce heat to low. Simmer for 30 minutes.
Remove lid. Cook for a further 12 to 15 minutes or until potato is cooked and sauce has reduced. Season with salt and pepper. Spoon into bowls and serve with crusty bread.
