Spring is here, and it’s past time I added some more main courses to this site – not to mention dispelling the myth that I’m vegetarian!
Most of my recipes fall into the ‘batch cooking’ category – single portions can seem like too much effort. This one, however, isn’t really freezable BUT it does make great leftovers for the next day! Today I’ll have this mexican-ish-inspired spicy tomato chicken with rice, then tomorrow’s lunch will be the other portion served in a wrap.
That said, it’s still not the least-effort
cooking preparation (cooking: easy as it gets!): in particular, peeling tomatoes can be a bit of a pain. I would totally recommend the effort over using tinned tomatoes, though – the flavour difference is very noticable. See the ‘Top Tip’ on the recipe page for how to make the process much easier!
Another time saving tip is to make this up the night before, and leave it in the fridge marinating. Alternatively, the sauce ‘paste’ will last in a small tub for a couple of days, ready for you to add the chicken and vegetables.
The main bonus for going to all this effort is that this is an uber-healthy meal. From experimenting over the years, I’ve found that you can eliminate the need for added oil with this one, as the combination of the tomato puree and the juices from the tomato work fine from just bunging the whole lot in the pan. More, just because it is very healthy, there is still tons of flavour in this dish! Enjoy 🙂