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.
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.
2
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.
3
Return the sauce to the pan and add the reserved vegetable mixture and the chicken. Simmer, covered, for 5–10 minutes.
4
Stir in the cream, season to taste and scatter with chopped coriander. Serve with boiled rice.
Cook’s Tips
Taste the chilli before adding it to the pan: some are much hotter than others. Adjust the quantity accordingly.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
This sounds delicious and I shall try it. However could you suggest an alternative to coriander please as I really hate this taste as do many professional cooks. Many thanks.
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Yummy!
This sounds delicious and I shall try it. However could you suggest an alternative to coriander please as I really hate this taste as do many professional cooks. Many thanks.
Hi Romayne, you could try fresh parsley as an alternative.