Anyway - I hope this doesn't sound like an advertisement. It's just a very enthusiastic review of a gratefully-received Christmas present.
So, under "chicken and bell pepper" Segnit claims that with just those two ingredients you can create a fabulous and complex main dish. I had to try it. True enough, the food was pretty wonderful. If you have more time, I would cook the chicken and pepper for longer, because after the half an hour I gave it the pepper chunks were mushy but just about holding their shape.
Also I suggest maybe adding more liquid if you want sauce more than something that resembles chunky salsa - a tiny bit of stock, perhaps, or even fruit juice. Next time I might add some slices of apple to the pan because apple releases juice at an almost terrifying rate. Although the meal takes a while, it is so easy. I recommend below eating it with rice drizzled with soy sauce, though, because the dish does require a bit of extra saltiness.
Chicken in Bell Pepper Sauce
3 chicken breasts
4 red, yellow or orange bell peppers
Deseed the peppers and chop into generous chunks. Put the pepper and chicken into a pan over a medium heat and cook for ten minutes, stirring occasionally.
|After 10 minutes cooking.|
The peppers will begin releasing some liquid - when you see this juice, cover the pan with a lid or foil, and keep on a medium-low heat for at least twenty minutes. I imagine you could keep going for forty minutes, but remember to stir every so often so the chicken doesn't stick or burn. Season.
Serve with rice drizzled with soy sauce.