Total Time
30mins
Prep 15 mins
Cook 15 mins

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 Nutrition

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).
Most Helpful

An enjoyable dinner. I split the recipe and made it to serve 2. Therefore, I was left with the instructions calling for 1/2 can of tomatoes and 4 oz of tomato sauce. I used the full can of tomatoes and left off the sauce. Served it over whole wheat rotini. It has a nice flavor and a subtle kick. Just goes to show you that healthy doesn't have to be dull. Thanks Jude.

PaulaG September 21, 2004