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.

Ingredients

• 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)

Method

• 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.

Note

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