Chicken Peperonata & Cheesy Potatoes
In this classic Italian dish, slow-cooked peppers become a deliciously sweet and tender addition to a comforting chicken & tomato stew. Succulent oregano-roasted chicken adds fantastic flavour, while rosemary and cheese coated potatoes will finish the dish off perfectly. Delizioso!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Strip your rosemary leaves and chop finely, discarding the stems
Cut your waxy potatoes into bite-sized pieces
Add the chopped waxy potatoes to a baking tray with a generous drizzle of vegetable oil
Add the chopped rosemary and a pinch of salt and pepper and give everything a good mix up
Put the tray in the oven for 25-30 min or until the potatoes are starting to crisp
Meanwhile, deseed your peppers (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Peel and finely slice your red onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Add the pepper strips and cook for 5-7 min or until softened
Once softened, add the sliced red onion and cook for 5-6 min further
Boil a kettle
Meanwhile, add your chicken breast strips to a baking tray with a drizzle of olive oil
Add your dried oregano and a pinch of salt and pepper and give it a good mix up
Put the tray in the oven and cook for 15-20 min or until the chicken is cooked through (no pink meat!)
Meanwhile, dissolve your chicken stock mix in 300ml [390ml] [500ml] boiled water
Add your balsamic vinegar and tomato paste to the peppers and cook for 1 min further
Add the chicken stock with a pinch of sugar and cook for 10-12 min or until the sauce has thickened
Meanwhile, grate your cheddar cheese
Peel and finely chop (or grate) your garlic
Remove the tray from the oven and add the grated cheese and chopped garlic to the rosemary potatoes
Put the tray back in the oven for 3-4 min or until the cheese has melted
These are your cheesy potatoes
Once done, shred the chicken apart, using two forks – this technique is known as 'pulling'
Stir the shredded chicken through the peppers – this is your chicken peperonata
Serve the chicken peperonata with the cheesy potatoes to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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