This meal is perfect for during the week as there is hardly any preparation and you can take the leftovers to work, which is absolutely great 🙂
8 chicken breasts, deboned and skinned, chopped into bite size pieces
8 pieces streaky bacon, finely chopped (optional)
2 large onions
4 cloves of garlic, crushed
½ a red chili
2 tins of whole tomatoes
180 ml chicken stock
1 sachet tomato paste
1 tsp sugar
Handful of fresh parsley
1/2 tsp Paprika
250ml (1 cup) polenta and 4 cups water
Preparation: 5 minutes
Cooking time: 30 minutes
Boil the kettle for the polenta, and refer to the directions on the pack for further assistance.
Chop chicken into bite size chunks, place in a bowl, and pour a little olive oil and season with salt and paprika, set aside.
Chop the onions, garlic, chili and the parsley stalks (keep leaves for garnish) in a food processor. Place in a large pan with olive oil, while that is cooking chop bacon into chunks and put into the pan.
Let all the ingredients cook until bacon fat has rendered and the onions are soft and brown in colour, this process will take approximately 15-20 minutes.
Then add the tomato paste and cook for a further 2 minutes. Add stock and simmer for 3-5 minutes. While the stock is simmering place tinned tomatoes into a food processor with the sugar, chop the tomatoes roughly then mix it with the stock, turn the heat down and let the sauce simmer.
Place a pan on with some olive oil and cook the chicken in batches, cook until there is no pink showing, its okay if the pieces are still pink on the inside, as it will cook more in the sauce.
Transfer cooked chicken into the sauce and cook for another 5 minutes on a low heat, don’t let the sauce bubble, as this will over cook the chicken and we don’t want that.
Dish up and garnish with chopped parsley.