Recipes | Supermarkets | Lagos

Yield: 4 servings 

Prep time: 10 mins 

Cook time: 20 mins

Total time: 30 mins

 

Ingredients:

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Tagliatelle pasta 1 pack

Chicken breast 500g

2 red bell peppers 

4 scotch bonnets 

1 small onion

1 cup frozen mixed vegetables 

1/4 cup chicken broth

Olive oil 4 tbsp

Salt (to taste)

Oregano 1 tsp

Parsley 1 tsp 

Rosemary 1 tsp 

Chili powder (to taste)

Thyme 2 tsp

Cayanne pepper 2 tsp* 

Paprika 2 tsp*

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Grocery Shopping:

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Grand Square, VI 

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Prep:

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Slice peppers.

Finely chop garlic.

Chop onion

Finely chop bonnets.

Cut chicken breast into 1/2 inch chunks.

Boil pasta according to packet instructions and set aside.

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Instructions: 

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**I prefer to boil the chicken in some seasoning for about 10 minutes before adding to the stir fry because the recipe calls for some chicken broth and I never have any stored at home. If you have some broth feel fry to shallow fry the chicken chunks for about 5 minutes or until cooked through can carry on with the recipe below** 

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1. In a small sauce pan, add chicken chunks, salt, 1 tsp thyme, 1 tsp cayenne pepper, 1 tsp paprika and chili powder (to your taste). Cover contents with water and bring to boil for about 10 minutes at medium heat.

 

2.After 10 minutes or once chicken has softened, drain the chicken retaining 1/4 cup of the broth. (You can save the rest for later by freezing.) 

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3. In a large skillet heat 2 tbsp of olive oil, add garlic and fry on low heat for 2 minutes or until transparent then add onions. 

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4. Then add slices of bell peppers, bonnets and the cup of mixed vegetables, stir and let the contents fry on low heat for 5 minutes before adding salt, oregano, parsley, rosemary, chili powder and thyme. 

 

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