Braised Chicken with Tomato Sauce Recipe

BRAISED CHICKEN with TOMATO SAUCE

M

y family enjoys delicious fresh vegetables at lunch time. Most fresh vegetables add flavor, as well as nutrition, to any meal, but with this recipe zucchini is best. A medium to large size zucchini enhances this dish with its sweet taste. Add some fresh green beans to complete the meal.

I hope you try this recipe and let us know how you like it.

INGREDIENTS: • 14 oz. chicken breasts or other cut of chicken (approx. 400grams) • 1 each zucchini (cut in half lengthwise and then each half cut into quarters) • 1½ cups olive oil • 1 cup water (for braising) • 2 cups water (for boiling the green beans and zucchini) • ¼ tsp. salt • ¼ tsp. black pepper • 1 tbsp. soy sauce • 1 tbsp. fish sauce • 2 tbsp. tomato ketchup • 1 tbsp. sweet chili sauce • 1 tbsp. curry powder • 2 tbsp. sugar • 1 each onion (chopped) • ¼ cup red pepper (sliced long and thin) • ¼ cup basil leaves

PREPARATION: 1. Wash and clean chicken and allow to dry.

2. Make the sauce in a bowl by mixing the soy sauce, fish sauce, curry powder, sugar, sweet chili sauce, and tomato ketchup for a few minutes. Then set the bowl aside.

3. Sprinkle salt and black pepper on the chicken, then pour the olive oil into the wok and heat the wok. When the oil is hot, add the chicken and fry, turning the chicken regularly until golden brown.

Remove the chicken from the wok and absorb the oil from the chicken using paper towels.

4. Using the oil remaining in the wok, heat at a medium high setting, add the onions and fry until the onions are fragrant and golden brown. Pour the sauce (set aside in #2 above) into the wok and stir for a few minutes.

5. In the meantime, bring 2 cups of water to a boil in a pot, then place the green beans and zucchini into the boiling water for about 3 minutes. Then remove the vegetables and rinse under cold water and place on a plate.

6. Place the chicken into 1 cup of water using a different pot, add the sauce and cover with the lid. Using a low to medium heat setting, simmer for about 5 minutes or until the chicken is tender. Add basil leaves and red pepper, then empty the contents of the pot onto the plate.

7. Serve hot with steamed rice and garnish with basil leaves.

Makes 3 servings.

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