Samba Spiced Chicken Moqueca Easy Pan Prep Method

Method

1. 1. Heat a teaspoon of cooking oil in a pan, add the spring onions and diced chicken and fry for 5 mins until browned.
2. 2. Add peppers and cook for a further 5 mins.
3. 3. Mix the Moqueca Sauce sachet with tin of light coconut milk, add to the pan and bring to the boil.
4. 4. Reduce heat and simmer for 20 minutes stirring occasionally.
5. 5. Serve then sprinkle with the chopped coriander and a squeeze of lime (optional).