SPAN­ISH CHICKEN & TOMATO STEW

SERVES 2 PREP 10 MINS COOK 35 MINS

Woman’s Day (Australia) - - Food To Love -

pinch saf­fron threads

¼ cup hot wa­ter

2 x 150g skin­less chicken thigh cut­lets, fat trimmed

1 small red onion, sliced

15g salami, chopped

1 clove gar­lic, crushed

400g canned cherry toma­toes in tomato juice

¾ cup canned can­nellini beans, rinsed, drained

2 tbsp char-grilled cap­sicum strips 1 tbsp chopped pars­ley

175g broc­col­ini, steamed

2 x 20g slices cia­batta

1 In a jug, com­bine saf­fron and wa­ter. Set aside.

2 Heat a deep non-stick fry­ing pan on medium. Cook chicken un­til golden. Re­move from pan.

3 Saute onion and salami 3 mins. Add gar­lic, saute 1 min. Add toma­toes and saf­fron mix­ture. Bring to boil. Re­turn chicken to pan. Sim­mer on low, cov­ered, 25 mins un­til sauce thick­ens slightly.

4 Add beans and cap­sicum. Sim­mer, un­cov­ered, 5 mins or un­til chicken is cooked through.

5 Serve with pars­ley, broc­col­ini and bread.

11.3g To­tal fat 3.1g Sat fat 1642kj (393 cals) 35.4g Carbs 34g Pro­tein 8.4g Fi­bre 450mg Sodium

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