600 g chicken breast chopped
2 tbsp Cooking oil
2 red/green pepper chopped
1/2 teaspoon ground turmeric
1-2 tablespoons Chillitos chili Flakes
2 tsp dried oregano or mixed herbs
2 tablespoons Chillitos chili powder/Paprika
2 tbsp tomato puree
400 ml gluten-free stock chicken or vegetable stock
2 tbsp lemon juice
handful of fresh chives chopped
Salt to taste

1. Heat cooking oil in a pan over a medium heat, then add the red/green pepper and courgette. Fry for a few minutes until slightly softened.
2. Add the chopped chicken, cook until sealed.
3. Mix in Chillitos chili powder/Paprika, oregano, salt, Chillitos chili Flakes and tomato puree.
4. Pour in the stock and simmer for 10 minutes.
5. Remove from the heat and stir in lemon juice and cream cheese.
6. Finish with freshly chopped chives.
9. Serve with rice, pasta, potato, Nsima or even in gf wraps.

2-3 Servings

Cooking time
15 Minutes
Total time
25 Minutes