Ingredients:
1 lb boneless skinless chicken breast halves, cut into bite-size chunks
1 teaspoon olive oil
1 large onions, chopped
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 pinch cayenne or 1 dash hot pepper sauce ( or more)
1 pinch ground cloves
1 large green bell peppers, cut into bite-sized pieces
1 1/2 teaspoons minced fresh ginger
1 clove garlic, minced
1 (15 1/2 ounce) cans no-salt-added stewed tomatoes
1 (8 ounce) cans no-salt-added tomato sauce
1 teaspoon cider vinegar or 1 teaspoon red wine vinegar
1 teaspoon packed light brown sugar
Directions:
Heat the oil over medium heat in a deep 12-inch nonstick skillet; add the onions and cook, stirring now and then for a few minutes.
Add the chicken chunks; raise the heat to medium-high, cook the chicken, stirring frequently.
Add the cumin, paprika, cloves and cayenne pepper, stirring, then add the green pepper, ginger and garlic; stir well.
When chicken is cooked through, add the stewed tomatoes and their juice, the tomato sauce, vinegar and brown sugar; stir well, bring to a boil and cook, stirring frequently, for 1 minute.
Serve at once over hot, cooked pasta, if desired (also good over rice).
Servings: 4
Time preparation: 15 min.
Time total: 30 min.