Chicken, Mushroom And Red Pepper Stew

Name: Chicken, Mushroom And Red Pepper Stew
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 5
Cuisine: African
Ingredients: Cooking oil 15g 15ml; 1 onion 170g; 1 red pepper 90g; 2 Chopped chilli 10ml; Fresh thyme 5ml; Pumpkin or spinach leaves 100g; Chicken breasts 500g; Water 400ml; KNORR chicken stock cubes 16g; Corn starch 15ml; Water 30g 30ml

Spice up your Sunday rice and chicken with the yummy taste of mushrooms.

15 Minutes

Cooking Time
Medium

Difficulty
45 Minutes

Prep Time
5 People

Serves

Ingredients

Cooking oil 15g 15ml
1 onion 170g
1 red pepper 90g
2 Chopped chilli 10ml
Fresh thyme 5ml
Pumpkin or spinach leaves 100g
Chicken breasts 500g
Water 400ml
KNORR chicken stock cubes 16g
Corn starch 15ml
Water 30g 30ml

Cooking Methods

Heat oil in a pot and gently sauté the chopped onion until soft.
Add the red pepper, chopped chilli and chopped thyme and fry for 5 minutes.
Add the chicken and brown well on all sides.
Add the water and the KNORR Chicken stock cubes, stir well and bring to the boil then reduce heat and allow to simmer for 30 minutes with the lid off, stirring occasionally.
Mix the corn starch with the water, add to the pot and stir until thickened
Serve with rice.