Peperonata chicken with cauliflower mash
Poultry
30 Min
pretty easy
4 People
Rating starstarstarstarstar
A heartwarming rosemary hot pot, packed with colourful vegetables and diced chicken, paired with a light cauliflower mash.

1. Dice or slice carrots. Slice capsicums and spring onions. Chop rosemary leaves.

2. Bring saucepan of water to boil.

Coat chicken with 1/2 cup flour. Heat frypan over medium-high heat with 1 tbsp oil. Cook chicken for 4 minutes until golden. Remove to plate and keep pan over heat (leave excess flour in pan).

3. Add 2 tbsp oil to pan. Toss in prepared vegetables along with 2 tsp paprika, 2 crushed garlic cloves, 1 tbsp tomato paste, crumbled stock cube and stir to combine. Pour in 3 cups water and simmer for 15 minutes.

4. Cut cauliflower into florets and add to boiling water in saucepan. Cook for 8-12 minutes until tender. Drain, return to pan with 2 tbsp butter and grated parmesan. Blend together with stick mixer until smooth. Season to taste with salt and pepper.

5. Return chicken to simmering vegetables for 5 minutes until cooked through. Season to taste with salt and pepper.

6. Divide cauliflower mash among bowls. Spoon over capsicum chicken and garnish with rocket leaves.

Notes:
We used tapioca flour which is a gluten free flour.

You can also mash the cauliflower using a potato masher if you prefer more texture.
Carrots 2
Red capsicum 1
Yellow capsicum 1
Spring onions 1/2 bunch
rosemary 1 sprig
Diced chicken breast 600g
cauliflower 1
Parmesan cheese 60g
rocket leaves 1 bag (60g)

From your pantry:
oil (for cooking), salt, pepper, garlic (2 cloves), tomato paste, stock cube of choice (1), butter, flour (of choice), ground paprika