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Chicken in Chilli & Pepper Sauce

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Serves  4

 

· 2 chillies (or to taste), sliced

· 2-3 cloves of garlic, peeled and sliced

· 4 chicken breast fillets, skinned and cut into cubes

· 1 x 400g (14oz) can tomatoes

· 2 teaspoons soft brown sugar

· 1 tablespoon tomato purée

· 1 red pepper, sliced

· 1 green pepper, sliced

· salt and pepper to taste

 

 

Gently cook the chillies and garlic in a non-stick frying pan with a little water until softened.  Add the chicken and dry-fry to seal it, then add the tomatoes and sugar and stir well.  Cook for 5 minutes.  Add the tomato purée, mix well, then add the sliced peppers.  Simmer for approximately 30 minutes, stirring occasionally.

Season to taste and serve with boiled rice or tagliatelle.