400 g (14 oz) cooked chicken
4 oz (100 g) coarsely ground maize/polenta)
350 ml (12 fl oz) 1 1/2 cups water
1 vegetable stock cube
1 green pepper
1 red pepper
2 medium tomatoes
2 tbsp olive oil
1-2 tbsp cider vinegar
1 tsp freshly chopped rosemary
1 tsp freshly chopped thyme
1/2 tsp mild paprika
Pinch freshly ground black pepper
2 tbsp chopped chives
4 oz (100 g) coarsely ground maize/polenta)
350 ml (12 fl oz) 1 1/2 cups water
1 vegetable stock cube
1 green pepper
1 red pepper
2 medium tomatoes
2 tbsp olive oil
1-2 tbsp cider vinegar
1 tsp freshly chopped rosemary
1 tsp freshly chopped thyme
1/2 tsp mild paprika
Pinch freshly ground black pepper
2 tbsp chopped chives
method
1. Bring ground maize to the boil with water and stock cube, cover saucepan tightly, switch off heat and let stand for just under an hour to swell.
2. Cut peppers into quarters lengthwise, removing stem and seeds, then blanch for 5 minutes in boiling salted water. Drain and cut into thin strips.
3. Skin and quarter tomatoes.
4. Shred chicken.
5. When maize is ready, combine it with oil, vinegar, herbs, paprika, pepper, shredded green and red peppers and chicken. Mix well.
6. Arrange tomatoes on top and garnish with chopped chives.
2. Cut peppers into quarters lengthwise, removing stem and seeds, then blanch for 5 minutes in boiling salted water. Drain and cut into thin strips.
3. Skin and quarter tomatoes.
4. Shred chicken.
5. When maize is ready, combine it with oil, vinegar, herbs, paprika, pepper, shredded green and red peppers and chicken. Mix well.
6. Arrange tomatoes on top and garnish with chopped chives.
serving amount
serves 4
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