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.
- 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
- 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.
- Add the chicken chunks; raise the heat to medium-high, cook the chicken, stirring frequently.
- Add the cumin, paprika, cloves and cayenne pepper, stirring, then add the green pepper, ginger and garlic; stir well.
- 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.
- Serve at once over hot, cooked pasta, if desired (also good over rice).
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.