Tuesday, 13 March 2012

Chicken Breast in a Tomato and Red Wine Sauce on Red Pepper Rice

This is a delightful dish, another one out of my head and experimented to perfection. It doesn’t take very long to complete but you should cook it nice and slowly and the sauce will become quite rich and very tasty.

 The Rice
1 red pepper (chopped finely)
Vegetable stock
1 Veg stock cube
2 cups of long grain rice
A little olive oil

Fry the pepper gently in a saucepan with the olive oil until soft, add the rice and vegetable stock to cover. Bring to the boil and stir in the veg stock cube then turn to the lowest heat and steam with the lid on for 20 minutes, add more vegetable stock during the process if required.

 The Chicken
Butterfly the chicken breast and gently fry in a little olive oil for about 5 minutes each side and then take it out of the pan and set it aside.

 The Sauce
1 Can of chopped tomatoes
½ glass of red wine
50 grams of tomato paste
A palm full of finely chopped Basil
1 tsp dried sage
1 tsp tomato ketchup
Sea salt
Freshly ground black pepper

Pour the can of tomatoes into the frying pan of chicken juices on a medium heat and add the red wine basil and sage. Leave to bubble for about 5 minutes then add the tomato paste, ketchup, salt and pepper. Give a good stir and re-introduce the chicken, leave to simmer on a low heat for about 10 minutes.

 Serve and enjoy.

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