Caribbean chicken 2009
1
- Prep Time5 min
- Total Time5 min
- Makes3 servings
Yvonne Duivenvoorden
Ingredients
540-mL can stewed tomatoes
1 onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 tsp paprika
1/2 tsp chili powder
1/4 tsp allspice
1/4 tsp cayenne pepper
6 roasted chicken drumsticks, or thighs
Instructions
Pour tomatoes into a large frying pan and set over high heat. Stir in onion, pepper and seasonings. When mixture boils, reduce heat to medium. Boil, uncovered, stirring often, until most of the liquid is reduced, about 10 min. Add chicken. Cover and simmer, turning occasionally until hot. (About 10 min for refrigerated chicken or 20 min for frozen.) Great over noodles or rice.
Nutrition (per serving)
Calories 228, Protein 24g, Carbohydrates 19g, Fat 7g, Fibre 4g.
Channel hot Island spices into a flavourful tomato sauce, then add roasted chicken and simmer away.
MEAL #3 - Chicken tacos
Shred chicken from 3 to 4 drumsticks. Scatter down the middle of 4 tortillas. Top with shredded lettuce, pepper strips, chopped tomatoes and dollops of sour cream and salsa. Finish with grated cheese. Fold in half. Makes 4 tacos.
BIG BATCH
This is meal #2 of big batch recipes. Refer to the recipe for Honey-curry chicken for instructions.
