Basque-style chicken

Tender chicken is given a Spanish twist in this succulent chicken with capsicum and wine recipe.

Recipe «Basque-style chicken» presented in category Recipes / Meat, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup olive oil, 800g chicken tenderloins, tendons removed, 1 large brown onion, halved, thinly sliced, 2 garlic cloves, crushed, 1 tbsp sweet paprika , 1 large red capsicum, roughly chopped, 1 large green capsicum, roughly chopped, 1/2 cup dry white wine , 4 tomatoes, chopped, 2 desiree potatoes, unpeeled, roughly chopped, crusty bread, to serve.

Ingredients:

• 1/4 cup olive oil 
• 800g chicken tenderloins, tendons removed 
• 1 large brown onion, halved, thinly sliced 
• 2 garlic cloves, crushed 
• 1 tbsp sweet paprika 
• 1 large red capsicum, roughly chopped 
• 1 large green capsicum, roughly chopped 
• 1/2 cup dry white wine 
• 4 tomatoes, chopped 
• 2 desiree potatoes, unpeeled, roughly chopped 
• crusty bread, to serve 

Instructions

1. Heat 2 tablespoons oil in a large, non-stick frying pan over medium-high heat. Cook chicken, in batches, for 1 minute each side or until browned. Transfer to a plate.
2. Add remaining oil to frying pan. Add onion. Cook, stirring, for 3 minutes or until soft. Add garlic, paprika and capsicums. Cook, stirring, for 2 minutes. Stir in wine. Bring to the boil. Return chicken to pan. Add tomatoes and potatoes. Cover. Reduce heat to low. Simmer for 30 minutes.
3. Remove lid. Cook for a further 12 to 15 minutes or until potato is cooked and sauce has reduced. Season with salt and pepper. Spoon into bowls and serve with crusty bread.