Recipe is for 2, double the quantities for 4
2 chicken thighs (all visible fat removed, can use chicken breast)
1 chicken stock
4 tomatoes (general size)
1 yellow bell pepper
1 tbsp tomato puree
1 tspn provencal herbs
1 tspn parsley
1 tspn paprika
1 tspn choc shot- 0.5, between 2 negligible (optional)
1/4 tspn garlic powder
Slice the veg and dice the chicken
Fry off the onion using the fry lite, once colour turns add a spash of the water, move to one side of the pan and seal the chicken
Crumble in the chicken stock, and stir, add more water
Add the veg until and cook until softened, add the herbs,choc shot and tomato puree and ensure everything in the pan has been covered.
Stir in the remaining water and simmer for about 30 mins, at this point, I went for a shower and dried my hair, then checked.
If the sauce is too thick- add more water, if not thick enough, simmer for longer.
I took this to my slimming world Christmas Buffet, otherwise I’d serve with rice or potato wedges and maybe a side salad