Chilli chicken bake (Poultry)

Member Name: pay2say

Product:	Poultry
Date:	16/02/09 (95 review reads)
Rating:

Advantages: Very tasty and quick

Disadvantages: none

My family's all time favourite is this little chicken recipe which I concocted one cold winters night a couple of years ago, when supplies were low and funds depleted. It emerges from the oven a bubbling golden delicious smelling bake that would warm the heart of the chilliest night! Here goes: no precise measurements Im afraid, but it does work every time, and I weigh nothing.

CHILLI CHICKEN BAKE:-

You will need:- 1 tin chopped tomatoes (any brand will do)

2 tbsp. tomato puree

l large onion - finely chopped.

2 cloves garlic - crushed

Small glass red wine.

2 large chicken breasts - cubed (about1/2inch cubes)

Half a medium hot chilli finely chopped.

Good handful chopped basil.

3/4 large potatoes cubed and boiled till tender
in slightly salted water

about 4oz mature cheddar cheese grated.

Salt and fresh ground black pepper.

l medium gratin dish or similar.

Method:-

Heat 2tbsp Olive oil in a large frying pan and add onions, garlic and chilli. Fry on a medium heat for a few minutes till soft then add chicken cubes and fry till sealed and lightly browned.
Next pour the tinned tomatoes, red wine and basil into the mix and at this point I add lots of black pepper and salt to taste.

To assemble:-

Tip cooked drained potatoes into the baking or gratin dish and pour over these the chicken chilli mixture. Stir gently to evenly distribute ingredients trying not to break up potatoes too much.

Finally grate the mature cheddar cheese all over the top (be as liberal as you like, the more the better) and pop into a hot oven (l90-200 degrees) for about 20-25 minutes or until golden brown and gooey with the cheese.

Lovely with either a salad, for the lighter meal or chips or even a lovely crispy chunk of hot garlic bread. Its yummy and quick and easy to prepare. Hope you try it and enjoy it as much as we do!

Summary: Hits the spot