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Ingredients
- 3 Chicken Breasts, cut in half
- 560 g jar fried Tomatoes
- 1 Green Pepper
- 1 Bay Leaf
- 2 sliced Carrots
- 1 cubed medium Potato
- 2 Garlic Cloves
- 1 chopped Onion
- 1/2 glass White Wine
- Dash Cayenne Pepper
1. Heat some oil in the frying pan and seal the pieces of chicken breasts. Once sealed place this in your pressure cooker.
2. In the same oil used for the chicken breasts sauté the onions, garlic, carrots, potatoes and whole green pepper. Cook for a while, when onions are of a golden colour pour in your wine, tomatoes and bay leaf. Stir and place into pressure cooker or casserole dish, adding the dash of cayenne pepper, salt and black pepper to taste. Add water to cover. Cook for 20 to 25 minutes in the pressure cooker, or partially covered in your casserole dish until the chicken is tender, topping up with water as required.
3. Boil macaroni and use them as a bed for the chicken breasts and tomato sauce.
Recipe by Rosemarie Manasco