Monday, 7 August 2017

Chicken With Capsicum

This recipe was converted from the Australian Women's Weekly Pressure Cooking book. Gorgeous sweet red and yellow capsicums along with the flavours of herbs, wine and tomato paste combine to make a satisfying and delightfully colourful dish.


1 tablespoon olive oil
4 chicken thigh cutlets (800 gms)
2 medium brown onions (300gms), sliced thinly
3 cloves garlic, crushed
2 medium red capsicums (400gms) sliced thickly
2 medium yellow capsicums (400gms) sliced thickly
1 tablespoon tomato paste
1/3 cup (80ml) dry white wine
1/3 cup (80ml) chicken stock
2 dried bay leaves
4 sprigs fresh thyme
2 tablespoons finely chopped thyme


  1. Select Browning, Heat half the oil and brown chicken in batches until browned, remove from cooker.
  2. Continue with Browning, Heat remaining oil and cook onion, garlic and capsicum, stirring till onion softens.
  3. Add tomato paste, cook, stirring for 1 minute
  4. Return chicken to cooker with wine, stock, bay leaves and thyme sprigs. Secure lid
  5. Manual quick cook for 15 mins.
  6. After pressure released, open lid, season to taste.
  7. Serve sprinkled with chopped thyme.
I served this with mashed potato, but rice would work just as well. 

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