Scotch Bonnet And Red Wine Chicken

It’s rare when it happens but sometimes there is leftover red wine in the MyFBL household. And given that it’s normally undrinkable due to being left open overnight while the residents (hi) have passed out in a drunken stupor, the only thing to do with it is put it into food.


  • 1 skinless, boneless chicken breast
  • Half an onion
  • 2 cloves of garlic
  • Half a Scotch bonnet (I put a whole one in which was probably a little bit too much)
  • Red wine, to taste (not cooking wine; Rachel Khoo once said that if wine isn’t good enough to drink, it’s not good enough to cook with). I used rioja.
  • Cherry tomatoes, to taste
  • 1 red pepper
  • Dried mixed herbs
  • Paprika


Dice the chicken and mix paprika in.



Chop up the onion, garlic and Scotch bonnet (if you don’t like spicy food, leave this out)



Heat some olive oil in a frying pan and brown the chicken until it looks like this:



Add in the chopped up stuff and fry ‘dry’ for a few minutes


Then add in the red wine and mixed herbs



And finally, the tomatoes and red pepper:



Simmer for 20 minutes, serve with rice




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