
Ingredients :
- 2 tbsp Olive Oil
- 2 Chicken Breasts
- 1 medium Onion
- 1 tbsp Balsamic Vinegar
- 1 tbsp Lemon juice
- 1/4 tsp medium Chilli Powder
- 1 tsp chicken stock bouilon / cube
- 1 cup Hot Water
- 1 pinch Salt
- 1/2 tsp Cracked Black Pepper
- 1 tbsp Tomato puree
- 1/2 tsp Malt Vinegar
Method :
- Ingredients
- In a deep frypan fry both sides of the chicken until brown then turn low and cook for 15 minutes turning them both over often. Add a little more olive oil if it seems to be drying up.
- Take the chicken out and set aside, add the onions to the pan until opaque in colour.
- Add the balsamic vinegar and stir
- Add the lemon juice and stir
- Add the chili powder and stir, then add the boiling water and mix in the chicken stock cube.
- Add the salt and pepper and stir in.
- Add the chicken and turn the chicken in the juice then cover with a lid and simmer stirring occasionary for 30 - 45 minutes.
- Add the tomato puree and the vinegar at the end, stir and it should thicken a little. Bring to boil turn heat off and let it stand. Then serve.
- Add to a serving dish and serve hot on a bed of noodles. I used tagliatelle, but any pasta would do.
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