Good-for-you Spicy Chicken |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this one in the Daily Herald and was happy to find a recipe where I didn't have to reduce the sodium myself, it's already done here. It's still tasty, you won't miss the sodium! This is great over rotini pasta with a salad on the side. Ingredients:
1 lb boneless skinless chicken breast half, cut into bite-size chunks |
1 teaspoon olive oil |
1 large onion, chopped |
1/2 teaspoon ground cumin |
1/2 teaspoon paprika |
1 pinch cayenne or 1 dash hot pepper sauce (or more) |
1 pinch ground cloves |
1 large green bell pepper, cut into bite-sized pieces |
1 1/2 teaspoons minced fresh ginger |
1 clove garlic, minced |
1 (15 1/2 ounce) can no-salt-added stewed tomatoes |
1 (8 ounce) can no-salt-added tomato sauce |
1 teaspoon cider vinegar or 1 teaspoon red wine vinegar |
1 teaspoon packed light brown sugar |
Directions:
1. Heat the oil over medium heat in a deep 12-inch nonstick skillet; add the onions and cook, stirring now and then for a few minutes.
2. Add the chicken chunks; raise the heat to medium-high, cook the chicken, stirring frequently.
3. Add the cumin, paprika, cloves and cayenne pepper, stirring, then add the green pepper, ginger and garlic; stir well.
4. When chicken is cooked through, add the stewed tomatoes and their juice, the tomato sauce, vinegar and brown sugar; stir well, bring to a boil and cook, stirring frequently, for 1 minute.
5. Serve at once over hot, cooked pasta, if desired (also good over rice).
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