• 15 Millilitre Oil
• 1 Onion, finely diced
• 1 Red pepper, deseeded and sliced
• 250 Gram Button mushrooms, sliced
• 500 Gram Chicken thighs, skin removed • 400 Millilitre water
• 45 Millilitre Knorr Stew Granules
• 5 Millilitre Dried Italian Herbs
Heat oil in a pot and gently sauté the onion until soft.
Add the red pepper and mushrooms and fry for 5 minutes.
Add the chicken thighs and brown well on all sides.
Add the water, stir well and bring to the boil then reduce heat and allow to simmer for 30 minutes with the lid on, stirring occasionally.
Add the Knorr Stew Granules and Italian Herbs, stir well and allow to simmer for a further 5 minutes.
Serve with rice.
