chicken with peppers 2 red peppers
2 green peppers
2 yellow peppers
4 tbsp olive oil
4 garlic cloves
4 chicken pieces
50g iberian ham
250g tomatoes, chopped
250ml white wine
salt and pepper

PREPARATION:

Preheat the grill to high. Halve the peppers and cook under the grill for 20 minutes. Place the peppers in a bowl, cover with cling film and leave to cool. When cooled, deseed and peel the vegetables then cut into slices.

Heat the oil in a large pan and cook the garlic for a minute. Remove and reserve. Add the chicken and ham to the pan and cook until the chicken is golden brown. Add the tomatoes, wine, reserved garlic and the sliced peppers. Cover and cook over a low heat for 45 minutes or until the chicken is cooked.

Serve with rice and green beans.

PREP/COOK
INFORMATION:

Prep time: 30 minutes
Cook time: 1 hour Serves: 4

Source: www.andalusianfreshproduce.co.uk

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

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Andalusian Baked Chicken with Peppers

This colourful dish is full of rich Spanish flavours and will quickly become a family favourite

Dish Details:

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