Chicken Breast In Hot Chilli Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | Caribbean | Caribbean, Light | 1 | Servings |
INGREDIENTS
| 4 | Chicken breasts, skin on | |
| seasoned in | ||
| Caribbean Light | ||
| spices | ||
| 3 | Onions, peeled and finely | |
| chopped | ||
| 1/2 | T | Vegetable oil |
| 50 | g | Butter |
| 3 | Cloves garlic, peeled and | |
| finely | ||
| chopped | ||
| 1/2 | T | Tomato puree |
| 2 | Red chillies, diced | |
| 2 | Hot pepper | |
| 1/2 | T | Turmeric |
| 1 | Chicken stock | |
| 4 | Tomatoes, chopped | |
| 2 | T | Natural yoghurt |
| Little grated ginger and | ||
| fresh thyme | ||
| 400 | g | Green banana ratatouille |
| see recipe | ||
| Salt and pepper |
INSTRUCTIONS
Sweat the onions in a little oil and butter until soft. Add the garlic and sweat for a further minute. Add tomato puree, chillies, hot pepper and chilli powder. Sweat for 2 minutes and add the chicken stock, tomatoes and natural yoghurt. Fry the chicken breast in the remaining oil and butter until lightly coloured. Add to the sauce in the oven for approximately 10 minutes until just done. Remove the chicken and reduce the sauce until thick. Place the ratatouille stew in the middle of the plate. Cut the chicken breast into 3 and arrange on top. Adjust seasoning of the sauce if necessary and pour on top of it. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1756
Calories From Fat: 685
Total Fat: 77.2g
Cholesterol: 430.3mg
Sodium: 3804.5mg
Potassium: 4823.9mg
Carbohydrates: 115.5g
Fiber: 28.3g
Sugar: 45g
Protein: 158.9g