Peperonata with Chicken

Serves 2


> 1tbsp olive oil

> 1 onion, sliced thinly

> 1 garlic clove, sliced thinly

> 3 peppers, de-seeded and cut into thin strips

> 1 chicken breast, cut into 1/2 inch cubes.

> 400g tin of chopped tomatoes

> 1/2 tsp sugar

> Salt and pepper to taste

> Chopped fresh basil (optional)


> Place the oil in a large saucepan or wok on a medium heat.

> Once the oil is hot, place the garlic into your wok and fry for about 30 seconds.

> Add in the onions.

> Fry off for about a minute. Add in your peppers.

> Cook down for 12 minutes until all the vegetables are soft and browned.

> Add in your chicken.

> Brown the chicken for a few minutes.

> Add in the tin of chopped tomatoes and coat everything. Add in the sugar and season to taste.

> Bring to the boil and then turn down to simmer for 25-30 minutes, stirring occasionally. After 25-30 minutes the tinned tomatoes should have reduced and the chicken and peppers will be incredibly soft. Chop some basil and sprinkle on top if you like.

> Serve immediately with some grated parmesan.