This recipe originally asks for 8 chicken thighs, with the bone and skin off. Instead of the thighs, I used 4 small chicken breasts. Only because I'm not a big fan of the texture of the thighs.
- 4 small chicken breasts, diced
- 2 tablespoons olive oil
- 2 large onions, finally chopped
- 2 large cloves garlic, crushed
- 1 chilli, seeds, all chopped
- 80g bacon, cut into little chunks
- 2x400g cans diced tomatoes
- big pinch of sugar
- salt and pepper to taste
- 1 small jar of fire roasted capsicums sliced
1. In a large frypan, heat the oil and cook the chicken until cooked through. Transfer to a plate.
2. Tip out the excess oil. Add the onions, garlic, chilli and bacon to the rest of the oil and sauté, stirring occasionally for 10 minutes. Add the tomatoes, then sprinkle in the sugar, salt and pepper.
3. Return the chicken, turning it to coat it with the sauce. Cover the frypan, reduce heat and cook gently for 25 minutes. After 25 minutes, stir in the sliced capsicums. Enjoy.
- 4 small chicken breasts, diced - 2 tablespoons olive oil
- 2 large onions, finally chopped
- 2 large cloves garlic, crushed
- 1 chilli, seeds, all chopped
- 80g bacon, cut into little chunks
- 2x400g cans diced tomatoes
- big pinch of sugar
- salt and pepper to taste
- 1 small jar of fire roasted capsicums sliced
1. In a large frypan, heat the oil and cook the chicken until cooked through. Transfer to a plate.
2. Tip out the excess oil. Add the onions, garlic, chilli and bacon to the rest of the oil and sauté, stirring occasionally for 10 minutes. Add the tomatoes, then sprinkle in the sugar, salt and pepper.
3. Return the chicken, turning it to coat it with the sauce. Cover the frypan, reduce heat and cook gently for 25 minutes. After 25 minutes, stir in the sliced capsicums. Enjoy.
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