Mexican Chilli Chicken

DIRECTIONS

• 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.