• 1 and a half chillies
  • 2 chicken breasts
  • 3 cloves of garlic finely chopped
  • Dried mixed Italian herbs
  • Paprika
  • Olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped into chunks
  • 2 tomatoes chopped
  • 6 mushrooms roughly chopped
  • Tinned tomatoes
  • Handful of jalepenos (can chop these if you like)
  • Half a cup of wine
  • Vegetable stock cube
  • Tomato purée


  • STEP 1
    Add half a chilli, 1 clove of garlic, a teaspoon of herbs and a pinch of paprika ito a bowl and roughly mash together, coat the chicken in this and wrap in foil. Place this in the oven at 200degrees in a fan oven and cook for 30 minutes
  • STEP 2
    Add the oil to a saucepan and fry the onions on a high heat for around 3 minutes.
  • STEP 3
    Add the the green peppers, chillies,tomatoes, mushrooms and 1 clove garlic and adjust to a medium heat. Cook this for 4 minutes.
  • STEP 4
    Add half the tin if tomatoes and a dash of olive oil and simmer, uncovered, for 5 minutes. Then add the extra garlic, herbs and jalepenos and give it a stir
  • STEP 5
    Use a wooden spoon to mash the larger chunks of tomatoes, both tinned and fresh. Crumble over half the stock cube and stir in the leftover tinned tomatoes and the wine. Simmer for 10 minutes.
  • STEP 6
    Add a squeeze of lemon and the tomato purée. Continue to cook until the chicken is ready. Stirring occasionally.
  • STEP 7
    After 30 minutes take the chicken out and open up the foil, return to the oven for 10 minutes turning the heat up to full. Serve with the sauce poured generously over the chicken.

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