Spanish Chicken

1 tbs olive oil
450g (1lb) boneless, skinless chicken breasts, cut into strips
250g (9oz) smoked bacon, sliced
1 yellow pepper, chopped
1 packet Schwartz Flavourful Spanish Chicken Recipe Mix
2 tbs tomato purée
150ml (¼ pint) water
400g tin chopped tomatoes

Step 1

Heat the olive oil and fry the chicken and bacon for 7-8 minutes until browned.



Step 2

Toss in the peppers and sprinkle in the packet contents. Cook for a further minute.



Step 3

Add the tomato purée, water and tomatoes. Simmer for 15 minutes, or until the sauce has thickened.



Step 4

Serve with rice.