This link is only accessible via the Roczen app
If you are based in the UK, click below
If you are based in the Malaysia, click below
Tender chicken, sweet green peppers and onions simmered in a rich tomato and rosemary sauce — simple, comforting and full of flavour.
1.
Heat the olive oil in a large pan. Add the chicken and brown for 3–4 minutes per side.
2.
Add the onions and peppers. Cook for 5 minutes until they start to soften.
3.
Add the garlic and anchovies. Cook for 1 minute, breaking up the anchovies.
4.
Pour in the wine and simmer for 2–3 minutes.
5.
Add the passata, stock and rosemary. Bring to a gentle simmer.
6.
Cover and cook for 25–30 minutes, until the chicken is cooked through and tender.
7.
Remove the rosemary and serve hot with your preferred vegetables and beans for fibre.
8.
9.
10.
11.
12.
Storage information
Cool leftovers promptly and store in an airtight container in the fridge for up to 3 days. Reheat thoroughly until piping hot. The cooked chicken can be frozen for up to 3 months; thaw overnight in the fridge and reheat gently to prevent the chicken from drying out.
Tip
Low-Fat Option: Use chicken breast instead of the chicken thighs.
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript