One-pot peppadew chicken
THIS recipe for sweet piquanté pepper – or peppadew – chicken is an easy one-pot supper dish for cooler spring evenings.
Try serving it in big soup bowls, topped with a few slices of avocado, some grated cheddar cheese, and a wedge of lime.
It serves four.
INGREDIENTS:
2.5ml (½ teaspoon) chilli powder
10ml (2 teaspoons) dried oregano
5ml (1 teaspoon) ground coriander
2 cloves garlic, finely chopped
8 boneless, skinless chicken thighs cut into bite-size pieces
30ml (2 tablespoons) olive oil
1 onion, chopped
1 x 400g tin Italian tomatoes, chopped
80ml (1/3 cup) long grain rice
500 ml (2 cups) chicken stock
1 x 400g tin red kidney beans, rinsed and drained
60ml (¼ cup) pitted black olives
Salt and white pepper to taste
125ml (½cup) Peppadew® Sweet Piquanté Pepper Relish
A handful of fresh coriander leaves
METHOD:
Combine the chilli powder, oregano, ground coriander and garlic and rub all over the chicken pieces. Set aside for 30 minutes.
Heat the olive oil in a large saucepan and brown the chicken in batches. Set aside.
Discard all but one tablespoon of oil from the saucepan and return to the stove over medium heat. Add the onion with a splash of water and cook until the onion softens. Add the tomatoes and cook for two minutes.
Add the chicken, rice and chicken stock to the tomato mixture and simmer for around 20 minutes until the rice is cooked and most of the liquid has evaporated.
Add the beans and Peppadew Sweet Piquanté Relish, heat through and season to taste with salt and white pepper. Scatter with the coriander leaves.
Serve at once with a few slices of avocado, some grated cheddar cheese and top with a lime wedge.