Spicy chicken pepperpot

Chunks of chicken are cooked with red and green peppers in Bolognese Extra Spicy sauce to make a very satisfying meal.

Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

What you need:

• 2 tbsp olive oil
• 500g skinless, boneless chicken, chopped into chunks
• 1 green pepper, deseeded and chopped into chunks
• 1 red pepper, deseeded and chopped into chunks
• 500g jar DOLMIO Bolognese Extra Spicy sauce
• 200g long grain rice
• 1 tbsp chopped fresh coriander
• Salt and freshly ground black pepper
• 4 tbsp low fat natural yogurt
• Coriander sprigs, to garnish

What you do:

1. Heat the olive oil in a large non-stick frying pan and add the chunks of chicken, searing them until browned. Add the red and green pepper, cook for 1-2 minutes, then tip in the jar of DOLMIO Bolognese Extra Spicy sauce. Add 100ml cold water, then heat and simmer gently for 12-15 minutes, stirring often.
2. Meanwhile, cook the rice in lightly salted boiling water until tender - about 12 minutes. Drain well and share between 4 warmed plates.
3. Stir the chopped coriander through the chicken, then spoon onto the plates. Season with black pepper and garnish with the yogurt and coriander sprigs. Serve at once.

Handy cook's tips:

If you prefer, use flat-leaf parsley instead of coriander, and substitute sour cream or crème fraiche for the yogurt.

This recipe is an ideal way of using up leftover meat from a cooked chicken or turkey. Simply cut the meat into chunks and follow the recipe, though reduce the cooking time to 8-10 minutes.

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