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Chicken piperade with pilau rice

Chicken piperade with pilau rice is a home-style recipe made with Plain Flour, Tomato Pur E, Ground Espelette Pepper, and Vegetable Oil.

Ingredients

• 1.0 tbsp Plain Flour
• 1.0 tbsp Tomato Pur E
• 2.0 tsp Ground Espelette Pepper
• 2.0 tbsp Vegetable Oil

Method (preview)

1. 1

   Heat half of the oil in a large frying pan over a medium heat. Fry the chicken in batches for 2-3 minutes on each side, or until golden-brown on both sides. Remove from the pan using a slotted spoon and transfer to an ovenproof casserole.

2. 2

   Heat the remaining oil in the same pan, then fry the onions, garlic and peppers for 4-5 minutes, or until just softened. Stir in the tomato purée and continue to fry for 1-2 minutes, then pour in the sherry and white wine and bring the mixture to the boil. Stir in the tinned tomatoes, espelette pepper and sugar and return to the boil. Season with salt and pepper.