Spicy Chicken
I made this for a `Fat Camp` (Slimming World) taster session last week. For those following this plan, it's only two `sins` for the whole dish.
Spicy Chicken
3 x red onions peeled and finely sliced
5 x cloves of garlic finely chopped
1 x tin chopped tomatoes
3 x chicken breasts cut into 1inch (2.54 cm) cubes
Frank’s original hot pepper sauce (available from Morrisons)
I used this because its just comprised of peppers and distilled vinegar – (Sin free). Any hot pepper sauce will do except for piri-piri which is thickened with flour.
Caramelised red onion chutney (the 4 x sins)
1 Cal spray, preferably chilli flavoured but sunflower oil type should do. (Not olive oil kind as it can burn).
Method
Spray the bottom of a large frying pan with the 1 Cal so that it covers the bottom. Place pan over a medium heat, and add sliced onions. Cook the onions, stirring from time to time so that they don’t burn. When softened, add in the chopped garlic and mix together.
Continue to fry the onions and garlic for around five minutes then add the cubed chicken. Stir the chicken around until it just begins to colour then pour at least 2 tablespoons of pepper sauce over the chicken. Stir the chicken into the onions and garlic and stir-fry for around five minutes. Add the tin of chopped tomatoes and stir in. Fill the empty can with water and pour into the pan. Stir everything together, turn the heat down to a simmer and leave until the liquid has reduced to half of its original volume.
Check the `hotness` of the dish and add more sauce if not hot enough. I added around 3 tbs. Stir again and leave until further reduced and fairly thick.
Turn off heat and leave to stand for around 2 hours.
When ready, turn on the heat to a simmer and warm through. Try some of the chicken. The taste maybe a bit harsh, so now we add the onion chutney to temper it. 2 tbs should do. Stir the chutney into the chicken/tomato and allow to dissolve. Add more chutney if desired.
Serve with steamed boiled rice or boiled new potatoes.