Chicken and Peppers

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  • Nutritive Value:
  • Calorie per piece - 220
  • Protein per piece - 30 gms.
  • Other nutrients - Fibre, Iron, Calcium.



  1. Place the Chicken pieces around sides of a large bowl.
  2. Cover and cook till Chicken pieces are tender.
  3. Place the vegetables, herbs, tomato paste and butter in a large bowl.
  4. Cover and cook for 10 minutes.
  5. Remove the chicken stock and make it up to 1 1/2 cups.
  6. Stir in cornflour blended with water, then stir into vegetables with salt and pepper.
  7. Cook uncovered for 3 1/2 minutes, stirring every minute.
  8. Pour over the Chicken and cook uncovered for 4 minutes.
  9. Serve hot with fluffy rice.