Oak Smoked Red Bell Pepper Chicken

I love new products, which explains why I have a kitchen drawer and cupboard full of lovely goodies waiting to be used. One new (to me) exciting product that I came across last year was the Oak Smoked Red Bell Pepper from the Smoking Shed – a company co-founded by our very own blogger Sam Linsell of Drizzle and Dip. I had used the product very successfully with steak before I decided to come up with a recipe specifically for chicken. Your kitchen will have this lovely smell of oak hanging around, and the flavour the seasoning adds to your food is really fantastic. I would highly recommend that you take the time out to find this wonderful condiment.

Oak Smoked Red Bell Pepper Chicken Oak Smoked Chicken
Oak Smoked Red Bell Pepper Chicken

I think it is such a great idea to use smoked products when cooking. And to me, you need to buy the best you can afford. This not only means that they will last longer, but that you are getting goodness. Look for non irradiated spices when you go shopping. And clear glass containers means you can see the colour of the spices. They should be bright, not dull. To get the best out of your spice drawer rather buy whole spices and grind what you need when you need them.

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Oak Smoked Red Bell Pepper Chicken

Recipe Category: Chicken
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 150 g yoghurt
  • 5 mls oak smoked red bell pepper
  • 2 chicken wings
  • 2 chicken thighs
  • salt and freshly ground black pepper for seasoning
  • 15 mls olive oil
  • 2 rashers bacon
  • 2 tomatoes chopped
  • 125 mls white wine
  • 250 mls frozen peas
  • 5 mls arrowroot

Method

  • place the yoghurt and the bell pepper into a ziploc bag
  • season the chicken pieces and add to the yoghurt
  • seal the bag and gently rub the yoghurt over the chicken pieces
  • refrigerate for 30 minutes
  • heat the olive oil in a pot
  • cook the bacon until the fat has rendered down
  • remove and brown the chicken thighs – reserve the yoghurt
  • chop up the bacon and add back to the pot with the tomatoes, yoghurt and wine
  • cover and simmer for 30 minutes until the chicken is cooked
  • add the peas and cook until hot
  • thicken the sauce with arrowroot

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