Ingredients:
2 tbsp olive oil
1 red bell pepper
1 green bell pepper
1/2 medium medium onion, finely diced
2 garlic cloves, finely minced
1/2 200g tin diced tomatoes
2 tsp ground annatto seeds (also called achiote powder)
1/2 tsp dried oregano, crumbled
1/2 tsp ground coriander seeds
1/2 tsp salt
1/4 tsp freshly-ground black pepper
250ml water
500g chicken breast (skinless and boneless), diced
1/2 400ml tin coconut milk
juice of 1/2 lime
coriander leaves
salt and freshly-ground black pepper, to taste
rice to accompany
Method:
Place a frying pan over medium heat and when hot add olive oil. Add the onion, red bell pepper, green bell pepper and fry for about 6 minutes until the onion is soft and translucent. At this point add garlic and cook for about another 3 minutes.
Stir in the diced tomatoes, annatto, oregano, coriander, salt, and pepper, and cook for 2-3 minutes to get the rawness out of the tomatoes and let the flavours meld together.
Add water, bring to a boil, reduce to a simmer then cook, uncovered, for 5 minutes to allow the gravy to reduce.
At this point add the chicken to the pan and cook for 3 minutes. Pour in the coconut milk, reduce the heat to a gentle simmer and cook for 5 minutes.
Adjust the seasonings to taste, squeeze over the lime juice and serve.
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