• 500-600 g Tegel Chicken Thigh Fillets
  • 4 Tbsp oil
  • 1 onion, peeled and chopped
  • 2 stalks celery, trimmed and chopped
  • 1 red capsicum, cored and chopped
  • 1 green capsicum, cored and chopped
  • 1 tsp dried thyme or 2 tsp chopped fresh thyme
  • ½ tsp freshly ground black pepper
  • 420 g can Wattie’s Tomato & Pepper Pasta Sauce
  1. Cut the Tegel thigh fillets up into 3cm pieces.
  2. Heat half the oil in a large lidded frying pan and quickly brown the chicken. This is best done in 2 batches. Transfer to a plate.
  3. Add the remaining oil to the pan and add the onion, celery and peppers and cook over a moderately high heat for 5 minutes, stirring regularly until the vegetables have softened and begin to brown. Add the thyme and pepper and cook a further minute.
  4. Return the chicken to the pan with the Wattie’s Tomato & Pepper Pasta Sauce and stir well. Cover and simmer for 15 minutes until the chicken is tender and cooked. Season with salt and more pepper if wished.
  5. Serve the Spicy Tomato Chicken over boiled or pilaf rice flavoured with plenty of chopped fresh parsley.

For more great chicken recipes, visit www.tegel.co.nz

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