This is a great healthy recipe that tastes amazing and is easy to make. It's also very versatile and can be adjusted to your own tastes or what you have available. You can make it as spicy (or not) as you like by adjusting the amount of chilli powder. Serve with rice or baked sweet potato and salad.
2 chicken breast fillets
salt and pepper, to taste
chilli powder, to taste
paprika, to taste
1/2 sweet potato, peeled and cubed
oil, as needed for cooking
2 carrots, diced
1 onion, diced
1 capsicum, seeded and diced
1 clove garlic, minced or 1 teaspoon garlic paste
1 tablespoons tomato puree or passata
1 chicken or vegetable stock cube
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Chop the chicken into cubes and season with salt, pepper, chilli powder and paprika. For best results allow the chicken to marinate in the fridge for a few hours.
Place the sweet potato in a saucepan over a medium high heat and add just enough water to cover. Cook for 20 to 30 minutes or until tender, topping up with water if necessary. Do not drain, but rather mash together with the water.
Remove the chicken from the fridge. Heat a little oil in a frying pan then cook and stir the chicken until browned on all sides. Add the vegetables, garlic, tomato purée and stir. Add the sweet potato and crumble in the stock cube.
Taste test and add some more paprika, black pepper or chilli powder if desired then reduce the heat and leave to cook on a low heat until the sauce thickens.
I have also experimented with this using different ingredients with good results: adding different vegetables e.g. mushrooms, spring onions, sweetcorn. Adding sweet chilli sauce and Worcestershire sauce instead of tomato purée. You can pretty much use this as a base for whatever you have available.