- 0:15 Prep
- 1:00 Cook
- 4 Servings
- Capable cooks
Tender chicken is given a Spanish twist in this succulent chicken with capsicum and wine recipe.
Ingredients
- 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
Method
- Step 1Heat 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.
- Step 2Add 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.
- Step 3Remove 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.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1846 kj
Energy
18g
Fat Total
3g
Saturated Fat
6g
Fibre
49g
Protein
118mg
Cholesterol
111.77mg
Sodium
9g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Kirrily Smith
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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