Chicken and tomato stew

Recipe from: 8/10/2005 12:00:00 AM
Ingredients 7
Servings 4
Time 15


  • 40
    sunflower oil
  • 500
    breast fillets, cubed
  • 125
    rindless streaky bacon, chopped
  • 2
    cloves garlic, crushed
  • 410
    tomato purée
  • 20
  • 1
    juice and grated zest of one orange


1. Heat half the oil in a large saucepan over high heat and brown the chicken. Remove from the saucepan and set aside.
2. Heat the remaining oil and fry the bacon until cooked. Add the garlic and fry for a further minute.
3. Add the chicken, tomato purée, sugar, orange juice and zest, and 2 50 ml hot water to the saucepan. Bring to the boil, reduce the heat and simmer, uncovered, for 15 minutes. Serve with pasta or rice.

*Cook's tip
Keep tins of tomato purée for stews and curries. It's a great standby and full of goodness.


Read more on: poultry  |  stew  |  shallow-fry

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