Portuguese Chicken

A spicy chicken dish which can be made as meal or filling for wraps etc.

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Ingredients

2 pound(s)	chicken breast fillets (If using for wraps etc, then dice into smaller pieces)
1 tbsp	oil for frying
2 tsp	garlic puree
1 tbsp	tomato puree
1 tbsp	white vinegar or malt vinegar
1 handful	red chili flakes
3 large	green finger chilies, chopped, with the seeds
¹/₂ pint(s)	boiling water
1	chicken stock cube

Method

Preparation time: ca. 10 min / Cooking / Baking Time: ca. 20 min Resting time: ca. 5 min / Grade of difficulty: easy / Calories per portion: n/a

Heat the tablespoon of oil in the pan to medium heat. Add the red chili flakes and the chopped green chilies to the pan, fry for a minute and then add the garlic puree,fry for another minute but keep stirring at this point as garlic burns very easily. Add the tomato purée, mix in well and fry until the oil starts to separate. Add in your chicken and coat well with the mixture and sear it for a couple of minutes. Add the tablespoon vinegar and let the dish cook for a further five minutes. Your mixture in the pan should now be reduced down to a paste like texture.

Dissolve your stock cube in the ½ pint of boiling water, add to the pan and simmer on medium heat until it has reduced to the thickness you want. If serving with rice or chapati leave some liquid. If using for wraps then reduce down until the liquid has gone.