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Advance preparation:

  • Red peppers 300 g
  • Onions 300 g

For the marinade:

For the chicken stew:

  1. Advance preparation:

    • Preheat the oven to 180°C.
    • Cut the red peppers into 2 cm strips, removing any seeds.
    • Slice the onions.
  2. 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.
  3. 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.
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