Recipe devised by Kate Morris and Sally Brown
You will need:
- ¼ orange pepper
- 1 cooked chicken breast, skinned
- 4 baby Anya or new potatoes
- 2 heaped tbsp canned red kidney beans, rinsed and drained
- 3 whole garlic cloves
- 1 tsp plain flour
- Pinch of paprika
- Pinch of vegetable stock powder
- ½ cup of water (125ml)
- ½ tsp yeast extract
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on.
Weigh and measure the ingredients. Find a casserole dish with a lid, and place it on a baking tray.
Place your pepper on a clean work mat and ‘pop’ your pepper by pressing both thumbs onto the stalk. Tear just a bit of it up and add to the casserole dish.
Use some scissors to cut the cooked chicken into bite size pieces and remember, when using scissors everyone knows, it's best to point them at your toes! Add these to the casserole dish. Then count in the 4 small potatoes. Measure the kidney beans and add to the dish.
Then add 3 whole cloves of garlic, but leave them in their wrappings!
Now add a level teaspoon of flour and pinch of paprika to the casserole dish.
Add the pinch of vegetable stock to ½ cup of water along with half a teaspoon of yeast extract, mixing well.
Pour enough stock mixture over the chicken and vegetables just to cover. Now put the lid on. You will need to ask a grown-up for help with this part. Bake in a pre-heated oven at 200ºC fan/220 °C static/ Gas 7 for 30 minutes or until the potatoes are cooked.
Try serving half the dish each with green beans.