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This is a delicious sauce for chicken (which could equally well be used with turkey, or pork) that is inspired by the spicy, smoky flavours of the Deep South. It is very simple to prepare, and gives lovely results. Using barbecue sauce saves a lot of time and effort, and adds a richness to the finished sauce. This recipe is perfectly suited to serving to teenagers, who will appreciate the "junky" feel to the food, while not realising that it is actually healthy! No oil needs to be used in the preparation of this meal, as the chicken can be dry fried, and enough fat will come out of the bacon to fry the vegetables. This recipe serves 2, I tend to serve with with steamed potatoes and a green salad, but it would be delicious with chips too.
Ingredients
- 2 Chicken breasts
- 2 rashers Smoked back bacon, chopped
- 1 Onion, chopped
- 1 clove Garlic, finely chopped
- 2 Red chilli peppers, finely chopped
- 400g tin Chopped tomatoes
- 1/4 tsp Paprika
- 1/4 tsp Cumin
- 2 tbsp Barbecue sauce
- 100g Mozzarella
Method
- Fry the chicken breasts in a frying pan until they are browned on both sides.
- Add the bacon, onion, garlic and chilli to the pan and fry for a further 5 - 10 minutes.
- Add the tomatoes, paprika, cumin and barbecue sauce to the pan, mix well, and simmer until the chicken is cooked through and the sauce has reduced to become thick. (If it is too thick, add a little water, until the desired consistency is reached.)
- Slice the mozzarella, and serve the chicken with the sauce poured over the top and the sliced cheese placed on top.