Total time 1 ½ hours, if reheating later add 20 minutes.
Ingredients
4 largish chicken breasts
8oz/250 grams ripe tomatoes or a tin of plum tomatoes
1 onion
2 cloves garlic
2 sweet ( bell) peppers
1 chilli or a teaspoon of chilli flakes
4 oz/125 grams mushrooms
1 tablespoon tomato paste ( you don’t really need this is using tinned tomatoes)
¼ pint /150 mls chicken or vegetable stock or even water
Salt
1 level teaspoon paprika (some are hotter than others)
1 teaspoon dried thyme or mixed herbs or twice this amount of fresh herbs.
Method
Cut up chicken into bite sized pieces. Chop the tomatoes and onions. If you want to peel the tomatoes make a nick in the skins and then hold them on a fork over a gas flame, but I never bother. Peel and crush the garlic. Deseed and slice the peppers and chilli. Depending upon the size of the mushrooms either slice or leave whole.
If using tomato paste dissolve it in the stock. Place the chicken pieces in the bottom of your pot and season with the salt and paprika, sprinkle on the herbs. Place vegetables on top and pour over the stock. Cover and cook over moderate heat for 1 ½ hours, checking from time to time. Serve with cous cous, rice, pasta or even mashed potatoes.
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