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Chicken Peperonata & Cheesy Potatoes

Chicken Peperonata & Cheesy Potatoes

Rating
4.5rating out of 5

(4017 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

In this classic Italian dish, slow-cooked peppers become a deliciously sweet and tender addition to a comforting chicken & tomato stew. Succulent oregano-roasted chicken adds fantastic flavour, while rosemary and cheese coated potatoes will finish the dish off perfectly. Delizioso!

Prep Time

35 min

Cuisine

Italian

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Red-pepper
1 red pepper
Yellow-pepper
1 yellow pepper
garlic-clove
2 garlic cloves
fresh-rosemary
5g rosemary
tomato paste 3.18
2 tbsp tomato paste †
Cheddar-cheese
40g mature cheddar †
large British chicken breast
1 large British chicken breast fillet
dried-oregano
1 tbsp dried oregano
Waxy-Potatoes
300g waxy potatoes
chicken stock cube (new 5/18)
1 chicken stock cube †
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
You Will Need
Olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 garlic clove
  • 5g rosemary
  • 2 tbsp tomato paste<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 large British chicken breast fillet
  • 1 tbsp dried oregano
  • 300g waxy potatoes
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 342 kJ
81 kcal
1818 kJ
430 kcal
Fat
of which saturates
1.9 g
1 g
9.9 g
5.5 g
Carbohydrate
of which sugars
7.6 g
2.5 g
40.5 g
13.1 g
Fibre 1.3 g 7.2 g
Protein 8.8 g 47 g
Salt 0.55 g 2.91 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 red pepper
red pepper
1 yellow pepper
yellow pepper
1 garlic clove
garlic
5g rosemary
rosemary (100%)
2 tbsp tomato paste
tomatoes (sulphites)
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
1 large British chicken breast fillet
chicken breast fillet (100%)
1 tbsp dried oregano
dried oregano
300g waxy potatoes
potato
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
Allergens
  • Allergens highlighted by † (sulphites, milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Chicken Peperonata & Cheesy Potatoes

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Strip the rosemary leaves and chop finely, discarding the stems

Cut the waxy potatoes into bite-sized pieces 

2 Chicken Peperonata & Cheesy Potatoes

Add the chopped waxy potatoes to a baking tray with a generous drizzle of vegetable oil

Add the chopped rosemary and a pinch of salt and pepper and give everything a good mix up

Put the tray in the oven for 25-30 min or until the potatoes are starting to crisp

3 Chicken Peperonata & Cheesy Potatoes

Meanwhile, deseed the red and yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice the red onion[s]

 

4 Chicken Peperonata & Cheesy Potatoes

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Add the pepper strips and cook for 5-7 min or until softened

Once softened, add the sliced red onion and cook for 5-6 min further 

Boil a kettle

5 Chicken Peperonata & Cheesy Potatoes

Meanwhile, add the chicken breast[s] to a baking tray with a drizzle of olive oil

Add the dried oregano and a pinch of salt and pepper and give it a good mix up 

Put the tray in the oven and cook for 20-25 min or until the chicken is cooked through (no pink meat!)

 

6 Chicken Peperonata & Cheesy Potatoes

Meanwhile, dissolve the chicken stock cube[s] in 300ml [550ml] boiled water

Add the balsamic vinegar and tomato paste to the peppers and cook for 1 min further

Add the chicken stock with a pinch of sugar and cook for 10-12 min or until the sauce has thickened  

7 Chicken Peperonata & Cheesy Potatoes

Meanwhile, grate the cheddar cheese

Peel and finely chop (or grate) the garlic

Remove the tray from the oven and add the grated cheese and chopped garlic to the rosemary potatoes 

Put the tray back in the oven for 3-4 min or until the cheese has turned golden

These are your cheesy potatoes

 

8

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Once done, shred the chicken apart, using two forks – this technique is known as ‘pulling’

Stir the shredded chicken through the peppers – this is your chicken peperonata 

Serve the chicken peperonata with the cheesy potatoes to the side

Enjoy!

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