Chicken cacciatore with peppers and tomatoes
Tender chicken breast simmered with sweet peppers, tomatoes and herbs, with no pouring oil at all.
- Time50 min
- LevelEasy
- Costabout £1.88 a head
Ingredients
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Method
- 1
Put the potatoes in a pan of water and boil for 15 minutes until tender. Drain and keep warm.
15 min - 2
Spray a large lidded frying pan with low fat cooking spray and heat it. Brown the chicken for 3 minutes on each side. Lift it out onto a plate.
6 min - 3
Spray the pan again. Cook the onion and peppers for 8 minutes until soft and a little golden. Add the garlic for 1 minute.
8 min - 4
Stir in the tomato purée, oregano and thyme. Add the tomatoes, the crumbled stock cube and the hot water.
- 5
Return the chicken to the pan, cover and simmer gently for 20 minutes until the chicken is cooked through with no pink inside.
20 min - 6
Season with black pepper and stir through the basil. Serve with the potatoes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.