Sunday, 3 June 2018

Chilli Chicken

Chicken breast, chopped into small pieces and stir-fried in sunflower oil until the pieces start to brown a little.

Then the chicken is added to a salsa consisting of chopped tomatoes (tinned), strips of yellow and green pepper, diced onion and carrot, chopped celery, finely chopped garlic, and some topped and tailed green chillies.

Add half a tin of red kidney beans, chicken stock, some basil and coriander.

Cook the chicken salsa under glass at a low heat for at least 45 minutes.

Serve with basmati rice. Delicious!

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