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Chicken, Mushroom And Red Pepper Stew

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

  • 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
  • 1 Heat oil in a pot and gently sauté the chopped onion until soft.
  • 2 Add the red pepper, chopped chilli and chopped thyme and fry for 5 minutes.
  • 3 Add the chicken and brown well on all sides.
  • 4 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.
  • 5 Mix the corn starch with the water, add to the pot and stir until thickened
  • 6 Serve with rice.