I am not overly sure how Spanish this Spanish Chicken is, but it is what we call it in my house! As with everything I put on the blog it is really easy to make but has a ton flavour. If you want something which will just take you 20 minutes to make after work this is you friend. It is also even better next day so make sure you have enough for leftovers!
1 x onion, diced
2 x cloves garlic, crushed
2 x red peppers, sliced
2 x yellow peppers, sliced
1/2 cup x mushrooms, sliced
1/2 cup x green olives
2 x teaspoon oregano
1 x teaspoon paprika
1 x tin chopped tomatoes
300ml x vegetable stock
1 x bag Vegan chicken (either fillets or pieces)
Fry the onion and garlic in a small amount of oil until they start to soften
Add the peppers, mushrooms and olives and allow them to fry for a minute or two
Add oregano and paprika and mix well
Add the chopped tomatoes, vegetable stock and vegan chicken. Stir well and leave to simmer for 15 minutes
The length of time this simmers developes the flavour, so if you have the time allow it 30 mins or more to simmer, but 15 minutes will do, essentially until the chicken is cooked.
Serve with boiled rice or roast potatoes, or both as we always do!