Tex-mex peperonata

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
30ml extra-virgin olive oil
1 red onion, thinly sliced
2 jalapenos, seeded and thinly sliced
1 red pepper, seeded and thinly sliced
1 green pepper, seeded and thinly sliced
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
30g tomato paste
250ml beer or chicken stock
Handful fresh coriander leaves, chopped, for garnish
1) Heat the extra-virgin olive oil in a pan over medium-high heat. Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste. Saute the onion mixture until crisp-tender, 5 to 6 minutes.

2) Stir in the tomato paste, cook 2 minutes. Add the beer or stock and stir for 1 to 2 minutes more.

3) Transfer to a serving bowl or platter, garnish with coriander and serve.

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