4 Chicken Breast pieces
4 Tablespoons Sunflower Oil
1 Red Onion and White Onion
1 Teaspoon Rosemary
1 Large Red Pepper Sliced Thinly
1 Large Yellow Pepper Sliced Thinly
1 Large Green Pepper Sliced Thinly
Salt and Pepper for taste
1 Tablespoon Manda Extra Hot Chilli Sauce
1 Teaspoon Lemon
1 Garlic clove crushed
Half a cup of Wholegrain Rice
2 Tablespoons plain flour
Half a Cup of Water
1 Can Tomatoes Chopped 400g
Serves 4 people
Remove the skin from the chicken breast. Marinate with lemon, garlic rosemary, salt and Manda Extra Hot Chilli sauce. Leave in the fridge for 30 minutes.
Toss the chicken breast in the flour. Pour the sunflower oil and heat in a wide pan. Then fry the chicken until light brown colour. Remove the chicken from the pan and add onions (red and white) and all the peppers (green, red and yellow) to the pan and gently fry until soft. Now pour the fried onions, peppers, chicken breast, half cup of water and a whole can of tomatoes into a pot. Bring to the boil then simmer very gently over a low heat for about an hour and stir it occasionally.
Serve with rice and garnish with basil.