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Chicken, Green Olive and Tomato Stew


MasterChef New Zealand on TV ONE

Chicken, Green Olive and Tomato Stew
Recipe by Fiona Read

Preparation Time: 10minutes
Cooking Time:  10minutes
Serves 2

1/2  red capsicum
2 boneless chicken thighs, cut into five pieces
2 tbsp Lupi extra virgin olive oil
1/4  red onion, finely diced
1/2  small garlic clove, finely diced
3 tomatoes, skinned, cores removed, roughly chopped
1/2 tsp sweet smoked paprika
2 tbsp sherry
10 Spanish green olives, pitted, halved
2 tbsp finely chopped parsley

1. Remove the seeds from the capsicum. Cut into two pieces and place under a hot grill. When the skins are black remove from the grill and wrap in cling film to sweat. Remove the skins & roughly chop.

2. Heat a small frying pan over medium heat with Lupi olive oil. Season the chicken and brown in the pan. Remove from the pan and sweat the onions and garlic in the pan drippings from the chicken. When soft add the tomatoes, peppers, paprika and sherry. Bring to a simmer then add the green olives. Add the chicken back to the pan and continue to gently simmer until the chicken is just cooked. Just before serving, stir through the chopped parsley.

This recipe is untested in the MasterChef kitchen.





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