Easy Chicken, Mushroom and Red Pepper Stew

Easy Chicken, Mushroom and Red Pepper Stew

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A delicious chicken recipe that uses red peppers and mushrooms, perfect for a simple family dinner!

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time50 minutes

Ingredients

  • 15 ml oil
  • 1 onion, finely diced
  • 1 Red pepper, deseeded and sliced
  • 250 g Button mushrooms, sliced
  • 500 g Chicken thighs, skin removed
  • 400 ml water
  • 1 sachet KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce
  • 5 ml Robertsons Italian Herbs

Method

  • Heat oil in a pot and gently sauté the onion until soft.
  • Add the red pepper and mushrooms and fry for 5 minutes.
  • Add the chicken thighs and brown well on all sides.
  • Add the water and contents of the sachet of KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce, stir well and bring to the boil then reduce heat and allow to simmer for 30 minutes with the lid off, stirring occasionally.
  • Add the Italian Herbs, stir well and allow to simmer for a further 5 minutes.
  • Serve with rice.
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