On 20th October 2014, This was dinner…
This recipe comes from a book that Mr S picked up as part of my birthday present, It’s the first time we have used it and considering it was 99p, it’s already been worth it!
I wasn’t really involved in making this again, I added the tomatoes and that’s all. So here’s his prepping and making:
- finely chop an onion
- bash a couple of garlic cloves
- finely chop a stick of celery
- deseed & chop a green pepper
- [deseed] & chop a couple of red chillis
- prepare some chicken stock ready
- get oil, chicken breasts, plain flour, dried oregano, dried thyme, a bay leaf, tin of chopped tomatoes, tomato purée, brown sugar, tabasco & seasoning ready.
Heat the oil in a large pan and brown the chicken for a few minutes on each side. Remove and pop to one side.
Make sure there is plenty of oil in the pan and add the flour, stirring to a paste. Add the onion, garlic, celery and green pepper and stir well.
Add a splash of the stock then stir, repeat until you have used all of the stock and the flour has gone. You will have a nice thick sauce.
Add the oregano, thyme, bay leave and chillies and stir.
Add the tomato purée (I did that too), sugar (and that) and the tomatoes. Season and stir well and bring to the boil.
Reduce the heat, cover and cook for about 30-40 minutes. Pop a few dashes of tabasco in and serve.
We were going to have rice with it but there was so much chicken we didn’t bother.