Ingredients

• 45 ml (3 Tbsp.) Sunflower oil
• 1 Onion
• 2 Cloves garlic, crushed
• 1 Red pepper, seeded and diced
• 1 Yellow pepper, seeded and diced
• 10 ml (2 tsp.) Pakco Hot Masala
• 5 ml (1 tsp.) Ground cumin
• 2.5 ml Dried red chilli flakes
• 1 x 400 g cans Rhodes Quality Whole Peeled Tomatoes
• 1 x 400 g can Rhodes Quality Tomato and Onion Mix
• 4 Chicken breasts, cooked and shredded
• Salt and freshly cracked black pepper

To serve: Grated cheddar cheese, sour cream

Method

1. Heat the oil in a large saucepan and fry the onion until softened.
2. Add the garlic and fry for a few minutes more.
3. Add the peppers, the Pakco Hot Masala, cumin and chilli flakes.
4. 4. Add the Rhodes Quality Whole Peeled Tomatoes and Rhodes Quality Tomato and Onion mix.
5. Bring the sauce to the boil and then reduce the heat and simmer for 20 minutes.
6. Add the cooked, shredded chicken and heat through.
7. Season to taste.
8. Serve topped with the cheddar cheese and sour cream.