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.
- add 1 lb boneless skinless chicken breast halves
- add 1 pinch ground cloves
- add 1 (15 1/2 ounce) can no-salt-added stewed tomatoes
- add 1 large green bell pepper
- add 1 1/2 teaspoons minced fresh ginger
- add 1 teaspoon olive oil
- add 1/2 teaspoon ground cumin
- add 1 large onion
- add 1/2 teaspoon paprika
- add 1 pinch cayenne or 1 dash hot pepper sauce (or more)
- add 1 teaspoon cider vinegar or red wine vinegar
- add 1 teaspoon packed light brown sugar
- add 1 (8 ounce) can no-salt-added tomato sauce
- add 1 clove garlic
- 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).