Mains
Joan’s Quick Spicy Chicken
Ingredients
- 1 ready-cooked large chicken
- 1 medium onion, diced
- 1 chilli pepper, finely chopped
- 1 tsp. Cajun pepper
- 1 tsp. hot chilli pepper
- 1 tsp. paprika
- ½ tsp. cumin
- 2 small tomatoes,
- skinned and chopped
- 2 tbsp. passata
- 1 jar El Paso hot salsa
- 1 tsp. vegetable stock powder
- 1 red or orange bell pepper
- diced or cut into strips
- 150 ml. (¼ pt.) water
- Seasoning
- Parsley to garnish
Method
1
De-bone the chicken and cut into bite sized pieces. Leave to one side.
2
Fry the onion in a couple of tbsp. olive oil for about 3 minutes. Add a little water, put on the lid and let them sweat until softened.
3
Add the chopped chilli pepper, sprinkle in the spices and stir round gently.
4
Add the chicken pieces and coat well. Stir in the chopped tomatoes, passata and El Paso hot salsa.
5
Sprinkle over the vegetable stock powder. Mix round then add the chopped bell pepper. Season.
6
Pour in about 150 ml. (¼ pt.) water. Give a final stir, put on the lid and gently simmer for about 10 minutes.
7
Serve with chunky oven chips, tomato rice or plain rice and a small bowl of yoghurt.
