Friday, 30 May 2014


1 1/2 kg skinless chicken breast fillets, cut up in pieces 
2 medium onions thinly sliced 
2 440 gm cans diced tomatoes
1 440 gm can sliced champignons 
1 green bell pepper diced
5 teaspoons minced garlic
2 teaspoons oregano
1 teaspoon dried basil
1/2 cup tawny port
2 tablespoons olive oil
4 chicken stock cubes
2 tablespoons tomato paste
1 teaspoon sugar
salt and pepper to taste
1 teaspoon chilli powder (optional)

Place onions in bottom of crock pot.
Add chicken pieces.

tip champignons and pepper over chicken.

Stir all the other ingredients together.
Pour over chicken.

Cook on low heat 7 hours or high heat for about 3 to 4 hours.

thicken with some cornflour mixed with water.

Serve over pasta or rice.

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