Good-for-you Spicy Chicken

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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.

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Ingredients [?]

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  • 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

Instructions

  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).