INGREADIENT

• 8 potatoes large peeled cut into chunks
• 800 g whole barbecued chicken cut into pieces deboned
• 100 g butter
• 1/2 tsp no added salt garlic and herb seasoning
• 1 shallot sliced
• 1 red capsicum cut into pieces
• 1 green capsicum cut into pieces
• 1 cup baby carrots sliced
• 1 pinch salt *to taste
• 1 pinch pepper *to taste

Direction

1. Heat butter in a large frying pan over medium heat add potatoes, carrot, one cup water, season with garlic and herbs, cover with lid and cook until the potatoes are soft.
2. Add chicken meat, both capsicums, season with salt and black pepper. Stir. Add shallots and taste if anything need to be added. If need potatoes need more water, add it.
3. Serve hot on its own or with vegetable salad.