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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I always argue with my husband when he dumps ketchup on prime cuts of beef, but an article in last week's paper gave this recipe in a story about chefs using humble ingredients to make great sauces - and this one really put me in my place!! I am no longer a ketchup snob! I did use Heinz low-carb ketchup to keep this more in line with my low-carb lifestyle. Ingredients:
1/2 lb boneless chicken thighs |
1/2 cup flour |
4 tablespoons vegetable oil |
2 tablespoons finely sliced garlic |
1/4 teaspoon cayenne pepper |
1 cup ketchup |
salt and pepper |
Directions:
1. Chop the chicken into small (1 ) chunks.
2. Dust with flour.
3. Heat 2 tbsp.
4. oil in a large skillet; when very hot, add chicken chunks.
5. You may have to do this in several batches.
6. Sprinkle S& P on the chicken, and set it aside.
7. After chicken is done, add remaining oil; when that is hot, add garlic and cayenne.
8. Saute this mixture for two minutes, stirring frequently.
9. Add the ketchup to the garlic/cayenne mixture; bring it to a boil, and simmer for about five minutes.
10. Return chicken to the pan and mix to cover the chicken with the sauce.
11. Serve over white rice.
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