Prep Time: 15 minutes
Total Time: 25 minutes
Makes: 4 servings.
2 large chicken breasts, skin-on and bone-in
2 tbsp vegetable oil
1 cup onion, coarsely chopped
1 cup red pepper, coarsely chopped
1 cup frozen peas, thawed
3 cups potato, peeled and cut into 1 1/2 cm cubes
1/2 cup water
1 cup VH Vindaloo sauce
1/2 cup coconut milk
1 tsp salt
1. In a large pot heat oil over medium, brown chicken breasts on both sides, about 10 minutes total.
2. Remove chicken breasts from pot (they will not be fully cooked yet), set aside.
3. In the same pot add onion and red pepper and sauté for 3 minutes, add potato and stir for 1 minute. Place chicken in pot with water, VH Vindaloo sauce, coconut milk and salt. Cover and simmer for 20 minutes. Remove cooked chicken, let cool slightly.
4. Once cooled enough to handle remove skin and discard, pull meat off the bone, tear into bite-size pieces and return meat to pot along with peas. Heat through and serve.
More recipe ideas can be found online at www.vhsauces.ca.
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