Friday, February 8, 2013

Allergy free Spanish chicken with noodles recipe


  • 800g chopped tomatoes
  • 1 Massel vegetarian salt reduced chicken stock ultracube, crumbled
  • 2 tbsps tomato paste
  • Handful fresh basil leaves
  • Salt and pepper, to taste
  • 2 tbsps olive oil
  • 2 chicken breasts, trimmed, chopped into large bites
  • 1 red onion, sliced into thin wedges
  • 2 garlic cloves, finely chopped
  • ½ a yellow capsicum, diced
  • ½ a red capsicum, diced
  • ½ tsp smoked paprika
  • ½ cup pitted kalamata olives, whole or sliced
  • ¼ cup cold water
  • Orgran corn or corn and rice noodles


  • Simmer the chopped tomatoes, chicken stock and tomato paste in a large saucepan until the liquid is reduced and the sauce thick.
  • Allow the tomato to cool completely.
  • Pour the tomato into a blender with the basil, salt and pepper.
  • Blend until smooth.
  • Heat half the oil in a large saucepan over medium-high heat.
  • Add the chicken.
  • Cook for 3-4 minutes until white.
  • Transfer the chicken to a plate.
  • Heat the remaining oil in the saucepan.
  • Add the onion and garlic.
  • Cook, stirring, for 3-4 minutes or until the onion has softened.
  • Return the chicken to the saucepan.
  • Add the blended tomato sauce, capsicum, olives paprika and water.
  • Bring to the boil.
  • Reduce the heat to low and cover the saucepan.
  • Simmer, stirring, for 12-15 minutes or until the chicken is cooked through.
  • Cook the Orgran corn or corn and rice noodles according to instructions: approximately 5-6 minutes in salted boiling water.
  • Stir the noodles through the sauce and serve immediately.


  • If this dish is to be served over multiple nights and reheated then cook only enough noodles for each night and portion the sauce. The noodles do not hold their shape well when reheated and crumble apart.
  • Alternatively, you can serve the sauce on rice or with arborio rice mixed through it.

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