Spanish Spice with chicken breast fillets, yellow capsicum, zucchini, cherry tomatoes (or your
own choice of vegetables) and butter beans. Nice.
2 tbsp extra virgin olive oil
2 chicken breast fillets, thickly sliced or cubed
1 Spanish (red) onion, thinly sliced
1-2 tbsp Spice Fusion Spanish Spice blend
1 yellow capsicum, seeds removed, cut into 2cm dice
1 zucchini, halved lengthways and thickly sliced
400g can cherry tomatoes
400g can butter beans, drained and rinsed well
1 tbsp tomato paste
1 cup chicken stock
Heat oil in a large, non-stick frying pan.
Add the chicken and fry on both sides until golden brown.
Transfer chicken to a plate using a slotted spoon, then add onion to pan and sauté until softened.
Add Spanish Spice blend and stir well for 30 seconds.
Add capsicum and zucchini to the pan and cook over medium–high heat for 3 minutes,
Add tomatoes, beans, tomato paste and chicken stock to the pan.
Season with salt and pepper.
Bring sauce to the boil, then return the chicken to the pan.
Reduce heat and simmer for 8–10 minutes, or until the chicken and vegetables are tender and
the sauce has thickened.
Garnish with parsley and saffron rice.