CARIBBEAN CHICKEN ONE POT MEAL

8 pieces of chicken
300 ml whole wheat pasta screws
1 onion chopped
150 ml Eskort Caribbean sauce
250 ml passata tomato sauce
150 ml hot water
250 ml mixed peas and corn (frozen)

Add a bit of oil to a heavy based casserole dish. Fry the onions and chicken pieces until golden brown on all sides. Add the pasta, Caribbean sauce, passata and hot water to the chicken and simmer until the pasta is cooked but not limp. Add the peas and corn on top, put the lid on and simmer a few more minutes. Serve immediately.

Photo and recipe: Elsabie Templeton