Rosemary chicken, braised with sweet peppers

No of portions; 6 portions



Chicken                                   1 no

Rosemary                               20 grams

Red pepper                            2 no

Yellow pepper                       2 no

Tomato                                   3 nos

Onion                                      2 nos

Garlic                                       15 cloves      

Olive oil                                   60 mils

Water                                       80 mils

Salt to taste

Black pepper crushed   to taste



Deseed and cut the red, yellow pepper and peeled onions into quarters. Peel the garlic cloves.

Cut the tomatoes into quarters.

Cut the chicken into 8 or 10 pieces and marinate with salt, pepper and rosemary (or any particular herb of your liking).

Heat a non stick sauté pan and then pan fry the marinated chicken with little olive oil till light golden in colour.

In a roasting pan or Borosil bake proof bowl combine the pan fried chicken with the garlic, onions, peppers, tomatoes, salt, black pepper and olive oil. Add the water.

Cover the bowl with foil tightly.

Place the pan in a pre-heated oven at180-200 Celsius and cook for about 20 minutes

Once the chicken is done serve hot with  bread or rice.


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