Chicken with Creamy Chilli Pepper Sauce
Emily Davenport
2 servings
10 minutes
418
British
Mains, chillies
A Chicken with Creamy Chilli Pepper Sauce recipe taken from the More Taste & Less Waste Cookbook. Take one whole chicken and cook three recipes to use all of the chicken without waste.
Ingredients
- Butter 2 tsp
- Red pepper 1, deseeded and chopped
- Yellow pepper 1, deseeded and chopped
- White onion 1, peeled and chopped
- Garlic 1 clove, peeled and crushed
Red chillies 1-2, deseeded and chopped
- Vegetable stock 200ml (7fl oz)
- Cooked chicken 150g (5oz), chopped
- Double cream 3 tbsp
- Salt and freshly ground black pepper
- Chopped fresh coriander
- Boiled rice to serve
Find this recipe in the More Taste & Less Waste Cookbook
Directions
Melt the butter in a frying pan over a low heat, add the peppers, onion, garlic and chilli and cook until softened but not browned. Add the stock and simmer for 5 minutes.
Using a slotted spoon, lift out one-third of the vegetable mixture (without the liquid) and set aside. Tip the remaining mixture with the liquid into a blender or food processor and blend until smooth.
Return the sauce to the pan and add the reserved vegetable mixture and the chicken. Simmer, covered, for 5-10 minutes.
Stir in the cream, season to taste and scatter with chopped coriander. Serve with boiled rice.