Ingredients
Advance preparation:
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Red peppers 300.0 g
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Onions 300.0 g
For the marinade:
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Chicken thighs, bone in & skinless 800.0 g
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KNORR Professional Mixed Peppercorn Puree 750g 30.0 g
For the chicken stew:
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Tinned tomatoes 800.0 g
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Dried thyme 1.0 g
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Tomato puree 40.0 g
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Water 500.0 ml
Preparation
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Advance preparation:
- Preheat the oven to 180°C.
- Cut the red peppers into 2 cm strips, removing any seeds.
- Slice the onions.
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For the marinade:
- Mix the chicken thighs with the KNORR Professional Peppercorn puree, KNORR Jerk Paste and KNORR Chicken Powder Bouillon.
- Allow to marinate for at least 2 hours in the fridge.
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For the chicken stew:
- Place the marinated chicken thighs in the oven for 15 min.
- Blend the tinned tomatoes, dried thyme, KNORR Professional Garlic Puree, tomato puree, water, KNORR Chicken Powder Bouillon and onions until smooth.
- Put the sauce on the heat and bring to the boil, then turn down to a simmer for 10 min.
- Add the chicken thighs and peppers to the sauce and cook out for a further 10-15 min. or until the chicken is thoroughly cooked.
