Serves: 20
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients
1tbsp sunflower oil
400g onion, diced
2 garlic cloves, crushed
2tsp smoked paprika
400g mixed peppers. chopped
600g tinned chopped tomatoes
1tbsp hot chilli sauce
50ml Worcester sauce
50g soft brown sugar
50ml balsamic vinegar
1tbsp sunflower oil
600g chicken, diced
200g aubergine, diced
200g courgette, diced
1.Skg McCain Chef Solutions Simply Potato Dice, frozen
Method
1. Heat the oil and gently fry the onion until soft and golden.
2. Add the garlic, paprika and peppers, fry until a little softened.
3. Add the chopped tomatoes, chilli and Worcester sauce, sugar and vinegar.
4. Mix well and bring to the boil, reduce heat to simmer for 15 minutes. Check the seasoning.
5. In a separate pan, fry the chicken in a little more oil and add the aubergine, courgette, and the McCain Chef Solutions Simply Dice.
6. Pour over the hot barbecue sauce. Return to the boil and transfer into an ovenproof dish.
7. Cook in a preheated oven 180ºC. Gas Mark 6 until piping hot, about 40/50 mins.
