Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper
Ingredients
1 tablespoon Vegetable Oil
1 Medium Onion (Finely Chopped)
3 cloves Garlic (Finely Chopped)
Half teaspoon Dark Brown Sugar
1 teaspoon Dried Chillis
1 tin Chopped Tomatoes
175g Chicken Breasts (cubed)
1 Small Red Onion (Sliced into Rings)
1 handful Coriander Leaves
Note
Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper
Directions
Step 1
Heat the oil in a medium saucepan.
Step 2
Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min.
Step 3
Stir in the sugar, dired chillis and tomatoes.
Step 4
Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).
Step 5
Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce.
Step 6
Scatter with a little red onion, the coriander, and serve with remaining red onion
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