2 tbsp (25 g) 1 oz butter or 2 tablespoons oil
4 chicken pieces
2 Spanish onions, sliced
1 green pepper, cored, seeded and thinly sliced
8 oz (225 g) runner beans, thinly sliced
8 oz (225 g) mushrooms, sliced
salt and pepper
cayenne pepper
4 chicken pieces
2 Spanish onions, sliced
1 green pepper, cored, seeded and thinly sliced
8 oz (225 g) runner beans, thinly sliced
8 oz (225 g) mushrooms, sliced
salt and pepper
cayenne pepper
method
1. Melt the butter or heat the oil in a saucepan.
2. Add the chicken pieces and brown on all sides. Remove from the pan.
3. Add the onions, green pepper, beans, mushrooms and seasonings to the pan and stir well.
4. Place the chicken on top of the vegetables, cover the pan tightly and cook for about 30 minutes or until the chicken is very tender.
2. Add the chicken pieces and brown on all sides. Remove from the pan.
3. Add the onions, green pepper, beans, mushrooms and seasonings to the pan and stir well.
4. Place the chicken on top of the vegetables, cover the pan tightly and cook for about 30 minutes or until the chicken is very tender.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
