Spicy tomato chicken with Philly (my homemade)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Olive Oil 500 grams Onions, raw 350 gram Chicken Breast - Raw (by INFINET) 70 gram(s) Tomato Puree (by RAMARAMA) 180 grams Mushrooms, fresh 8 serving canned tomatoes 100g 1 serving Chicken stock cubes KNORR per cube (by BENBRADAGH) 1 dash Salt 1 tsp Pepper, red or cayenne 3.5 serving philly light, 30g 4 serving carrots (boiled in salted water), 100g 2 clove Garlic 2 tsp Granulated Sugar
Fry onions with olive oil and salt until tender. Add carrots, finely diced; cover and steam for around 15 minutes.
Spread finely diced mushrooms over the mixture and lower the heat. Leave to cook for around 15 minutes.
When the water from the mushrooms has cooked off, turn up the heat and add tomato purée and cayenne; fry off for a couple of minutes.
Add chicken breast and seal.
Add tomatoes, stock, garlic, bay leaf and sugar and simmer for around 30 minutes.
Add Philly and stir through on a low heat for a couple of minutes.
Serve with baked sweet potato.
Serving Size: 4 huge portions
Number of Servings: 4
Recipe submitted by SparkPeople user JANDAPAUR.
Spread finely diced mushrooms over the mixture and lower the heat. Leave to cook for around 15 minutes.
When the water from the mushrooms has cooked off, turn up the heat and add tomato purée and cayenne; fry off for a couple of minutes.
Add chicken breast and seal.
Add tomatoes, stock, garlic, bay leaf and sugar and simmer for around 30 minutes.
Add Philly and stir through on a low heat for a couple of minutes.
Serve with baked sweet potato.
Serving Size: 4 huge portions
Number of Servings: 4
Recipe submitted by SparkPeople user JANDAPAUR.
Nutritional Info Amount Per Serving
- Calories: 317.3
- Total Fat: 8.8 g
- Cholesterol: 50.8 mg
- Sodium: 137.3 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 3.8 g
- Protein: 26.6 g
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