Saturday, August 25, 2012

Allergy free red capsicum and chicken stew recipe

We had 6 capsicums to eat... This is a start on the red ones. Next, the green ones.
Also, this one should be good for those with colds.

  • 4 large cloves garlic, peeled
  • 1½ tsps rock salt
  • 2 tbsps olive oil
  • 1 tbsp whole black peppercorns
  • 1kg chicken breast, cut into chunks
  • 2 red capsicums, sliced thin
  • 1 cup white cooking wine
  • ½-2 lemons (lemon slice garnish is optional)

  • With a mortar and pestle mash the garlic, salt, 1 tbsp of the olive oil and peppercorns into a fine paste.
  • Spoon the paste into a large bowl.
  • Place the chicken chunks in the bowl with the garlic mixture and coat them evenly.
  • Cover and marinate for half an hour in the refrigerator.
  • Heat the remaining olive oil in a large wok over high heat.
  • Stir in the chicken and marinade.
  • Cook the chicken for about 1 minute on each side.
  • Remove the chicken from the wok and set aside on a plate.
  • Add the capsicums to the wok and cook for 2-5 minutes or until tender but firm.
  • Pour the white wine into the frying pan and scrape up any browned bits cooked to the bottom of the wok.
  • Reduce the heat to low and return the chicken to the wok.
  • Continue cooking 10 minutes or until the chicken is cooked through.
  • Slice 1½ lemons into thin slices.
  • Transfer the chicken and capsicum mixture to a serving platter.
  • Squeeze the juice of the remaining ½ lemon over the chicken and capsicums and garnish with the lemon slices.

  • If you’d like, leave out the sliced lemons and replace the juice with a dash of white wine vinegar.

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