Recipes

Spanish Chicken Tray Bake With Peppers (Veg Power)

Ingredients

10 Portions

Tomato Sauce (FFT Recipe) As needed

Olive oil For Frying

Paprika pinch

Onions – Diced 200g

Garlic – Diced 1 clove

Diced Chicken 600g

Sliced mixed peppers 200g

Salt To taste

Pepper To taste

50 Portions

Tomato Sauce (FFT Recipe) As needed

Olive oil For Frying

Paprika 1 tbsp

Onions – Diced 1kg

Garlic – Diced 0.5 bulbs

Diced Chicken 3kg

Sliced mixed peppers 1kg

Salt To taste

Pepper To taste

100 Portions

Tomato Sauce (FFT Recipe) As needed

Olive oil For Frying

Paprika 2 tbsp

Onions – Diced 2kg

Garlic – Diced 1 bulb

Diced Chicken 6kg

Sliced mixed peppers 2kg

Salt To taste

Pepper To taste

Method

Prepare the Tomato Sauce as per the FFT recipe
In a separate pan heat some olive oil for frying and add the diced onion, peppers and garlic, fry for 5 minutes
Season the diced chicken with salt, pepper and paprika and add to the pan with peppers and onions
Cook for 15 minutes or until the chicken is cooked through
Add enough tomato sauce to coat the chicken and vegetables and stir well
Empty onto an oven tray and bake in the oven for 30 mins until cooked through.

Key Points

Marinading the meat in some oil, garlic and paprika the day before will add lots of flavour to this dish

Allergens

Celery