Chicken and Peppers

Description

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

Ingredients

• 4 skinned Chicken pieces (1.25 kg.),
• 1 Onion, peeled and sliced,
• 1 red pepper cored seeded and sliced,
• 1 clove garlic crushed,
• 1/2 tsp chopped sage,
• 1 tbsp chopped coriander,
• 2 tbsp tomato paste,
• 30 gms butter,
• 1 1/2 cups chicken stock,
• 2 tbsp cornflour,
• 4 tbsp water,
• salt and pepper to taste

Procedures

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.