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Chicken with peas, corn and tomato (topping for risotto)

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Servings: 6 serves
Course: Main Course
Ingredients Method

Ingredients
  

  • 400 g skinless chicken thigh fillet cubed
  • seasoning
  • a few thyme sprigs
  • 50 ml olive oil
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 firm ripe tomato skinned and deseeded
  • leftover stock or chicken stock

Method
 

  1. Assemble your ingredients
  2. Season the chicken with salt, pepper and thyme leaf
  3. Heat oil in your frypan and the sauté the chicken until fully cooked
  4. Add the stock
  5. Turn the chicken out into a bowl and keep hot
  6. Add peas and corn to the same frypan and cook on medium heat
  7. Add tomatoes and cook for another minute
  8. Add the chicken back in
  9. Ready
  10. Serve on top of the risotto. See separate recipe for risotto.
  11. Decorate with a thyme sprig