950gSkinless and boneless chicken thighscut into approx 1" cubes
800gtinned chopped tomatoes
340gJar of roasted red peppersroughly chopped
100gred onion1 medium onion diced
2tbspcapersroughly chopped
1tbspItalian herbsor just oregano
1tsp marigold swiss bouillon stock powder
Instructions
Place onion in the Instant pot with a little water and simmer until soft.
Add the rest of the ingredients and stir.
Place the lid on the Instant Pot and change to pressure cooking method for 13 minutes.
Leave to naturally depressurise, about 30 mins
Notes
Instructions are for the Instant Pot (pressure cooker) but you could easily adapt this recipe to cook on the hob, once assembled simmer gently for 30 minutes.Here it is shown served with 50g cooked pasta, spiralised courgette, edamame beans and if you look hard enough you can spot a runner bean out the garden!Also nice with couscous or new potatoes and veg.Approx Nutrition per serving:Kcal 234, Carbs 8.3g Protein 23.4g Fat 12.3g