Chicken with Creamy Chilli Pepper Sauce
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.
Ingredients
Butter 2 tsp
Red pepper 1, deseeded and chopped
Yellow pepper 1, deseeded and chopped
White onion 1, peeled and chopped
Garlic 1 clove, peeled and crushed
Red chillies 1–2, deseeded and chopped
Vegetable stock 200ml (7fl oz)
Cooked chicken 150g (5oz), chopped
Double cream 3 tbsp
Salt and freshly ground black pepper
Chopped fresh coriander
Boiled rice to serve
Instructions
1
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.
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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.