Chicken with Creamy Chilli Pepper Sauce
A Chicken with Creamy Chilli Pepper Sauce recipe taken from More Taste & Less Waste. Take one whole chicken and cook three recipes to use all of the chicken without waste.
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
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.