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Ingredients

1 tablespoon olive oil
1 leek, halved lengthways, thinly sliced
3 capsicums (red, green, yellow), thinly sliced
4 garlic cloves, thinly sliced lengthways
12 chat potatoes
500g chicken thigh fillets, trimmed, diced
4 sprigs oregano

Method

Step 1 Heat oil in a large frying pan over medium-low heat. Add leek, capsicums and garlic. Cover. Cook, stirring occasionally, for 10 minutes or until soft.
Step 2 Meanwhile, place potatoes in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Cook, uncovered, for 10 to 15 minutes or until potatoes are tender. Drain. Return to pan. Season with salt and pepper. Cover to keep warm.
Step 3 Preheat oven to 200°C. Cut four 40cm pieces of baking paper. Spoon one-quarter of the chicken into centre of each piece of baking paper. Season with salt and pepper. Spoon over capsicum mixture. Top with sprig oregano. Fold paper edges and turn upwards to seal and form parcels.
Step 4 Place parcels, seam side up, on a baking tray. Bake for 30 minutes or until chicken is cooked. Serve with potatoes.

Chicken and capsicum parcels

How to make Chicken and capsicum parcels

Ingredients

Method