Mexican Chilli Chicken
- Ready In:
- Preheat the oven to 200°C Place all the vegetables in a roasting tray and dry roast for approximately 20 minutes, or until the peppers start to brown.
- Transfer the vegetables to a blender and process until thick and smooth. Pour the mixture into a saucepan and add the chicken. Cook for approx 10-15 minutes, until the chicken is heated through.
- Garnish with the chopped coriander before serving.
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