1 Chicken breast per person, cut into cubes (s) (ff)
1 red onion, finely chopped, (s) (sff)
1 Sweet pepper, finely sliced lengthways (s) (sff)
1 Red pepper, 1 Green pepper, finely sliced lengthways (s) (sff)
1 Jalapenos Pepper, finely sliced (s) (sff)
1 Knorr chicken “stockpot” mixed with 100mL water
1tbsp Tomato Puree (s) (sff)
1tbsp Virgin olive (1Heb/2=1/2 Heb per person) Or (6syn/2=3syn per person)
1tbsp balsamic vinegar
3 Garlic cloves, finely chopped (sff)
400g Chopped tomatoes (s) (sff)
Salt & Pepper
Cook the chicken sprinkled with Cajun seasoning in a hot frying pan until browned.
Remove & set aside.
In the frying pan add the olive oil & the garlic, cook until the garlic is infused, add the peppers & onion, cook for 5 mins.
Add the tomatoes, sweetener, balsamic vinegar, puree & oregano, mix well, put the browned chicken in, add the stock, and bring to the boil, cook for 20-30 mins until the chicken is cooked and the sauce has thickened. Season to taste.
Serve with either vegetables or cooked rice.
Credit: Pete’s Recipe Book
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