Shredded chicken stewed with peppers and potatoes
A recipe naturally gluten-free, easy and quick to make.
Preparation time 40 minutes
Ingredients for 2 persons:
300 g of chicken breast
extra virgin olive oil
4 tablespoons of tomato sauce
2 cups of chicken broth
Cut the chicken breast into strips and fry in a little oil with spices (rosemary and oregano) for a few minutes.
Add the peppers cut into strips, potatoes cut into chunks, the sauce, a tablespoon of oil, broth, and salt.
Cover with a lid and cook for 30 minutes over low heat. When cooked, add the black pepper.
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