Harlequin Chicken
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Serves/Makes: 4
Ready in: < 30 minutes
- 10 skinless, boneless chicken thighs
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 tablespoon sunflower oil
- 14 ounces canned chopped tomatoes
- 2 tablespoons chopped fresh parsley
- black pepper
Using a sharp knife, cut the chicken thighs into bite-size pieces. Peel and thinly slice the onion. Halve and seed the bell peppers and cut into small diamond shapes. Heat the sunflower oil in a shallow pan, then quickly cook the chicken and onion until golden. Add the peppers and cook 2-3 minutes, then stir in the canned tomatoes and chopped fresh parsley, and season with pepper. Cover the pan tightly and simmer for approximately 15 minutes or until the chicken and vegetables are tender. Remove from the pan and serve hot with whole wheat bread and salad greens.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.