True to the Mediterranean diet, this dish is low in saturated fat and rich in juicy tomatoes. These are a source of vitamin C, needed for healthy bones and to help you absorb iron from your food.
Method
- Heat the oil in a large heavy-based pan and gently fry the onions and chicken. Add the peppers when the chicken is beginning to brown.
- Stir in the flour and gradually blend in the stock.
- Add the tomatoes, tomato puree and herbs
- Stir well, cover and simmer gently for 40-50 minutes, or until the chicken is tender.
Serves: 4
Time: 20 minutes, plus cooking time
Suitable for freezing
*Allergy advice
If using stock cubes, ensure they are ‘wheat-free'.