Chicken and roasted red capsicum sauce with rice

Chicken and roasted red capsicum sauce with rice

4.5 42 ratings

Prep. 15 min

Total 4 h

4 portions

Ingredients

Chicken

garlic cloves
2
olive oil
20 g
brown onion cut into wedges (1 cm)
200 g
ripe tomatoes cut into wedges
150 g
roasted red capsicum (in oil or brine), cut into pieces
300 g
fresh long red chillies deseeded if preferred, cut into pieces
1 - 2
paprika
2 tsp
fresh flat-leaf parsley leaves only
2 sprigs
dried oregano
1 ½ tsp
red wine vinegar
20 g
white sugar
15 g
ground black pepper
½ tsp
skinless chicken thigh fillet
800 g
Chicken stock paste (see Tips)
2 tsp
salt
1 tsp

Rice

long grain white rice
300 g
water
800 g
salt
1 tsp
lemon cut into wedges, to serve (optional)
1

Difficulty

easy

Nutrition per 1 portion

Sodium 1766.8 mg

Protein 43.2 g

Calories 2899 kJ / 690.2 kcal

Fat 23.6 g

Fibre 6.3 g

Saturated Fat 6.5 g

Carbohydrates 74.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Slow cook (TM6) with blade cover 8 Recipes
Australia and New Zealand

You might also like...

Pulled pork burgers

4sa 20 dk

Lamb ragù with watercress and mint pesto (TM6, Mark Southon)

4sa 35 dk

Chicken with capsicum

45 dk

Beef and beer pie

1sa 40 dk

Chicken chasseur (Skinnymixers)

1sa 50 dk

Beef and mushroom stroganoff

40 dk

Beef brisket chilli con carne

7sa

Chicken teriyaki (Skinnymixers)

20 dk

Lamb and fennel ragu

4sa 35 dk

Meatballs in tomato sauce (TM6)

3sa 40 dk

Beef cheek Bourguignon

5sa 25 dk

Beef ragu

1sa 25 dk