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Ingredients
- 100 g brown onion, cut into halves, then cut into thin slices (5 mm)
- 40 g vegetable oil
- 500 g skinless, boneless chicken thighs, cut into pieces (2 cm)
- 400 g capsicum (any colours), deseeded and cut into pieces (2 cm)
- 200 g water plus an extra 2 tablespoons
- 200 g tomatoes, cut into pieces
- 1 tsp hot paprika
- ½ tsp sweet paprika
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt, plus extra to taste
- ¼ tsp ground black pepper, plus extra to taste
- 1 tsp Chicken stock paste (see Tips)
- 20 g tomato paste (see Tips)
- 1 tbsp gluten free cornflour
- fresh basil leaves, for garnishing
- cooked rice, to serve
- Nutrition
- per 1 portion
- Calories
- 1415.4 kJ / 337 kcal
- Protein
- 26.5 g
- Carbohydrates
- 30.6 g
- Fat
- 11 g
- Saturated fat
- 3.3 g
- Fiber
- 4.5 g
- Sodium
- 976.1 mg
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