Chilli chicken with olives for $9.40
Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!
INGREDIENTS
2 tablespoons olive oil
750g chicken pieces (or thigh fillets, cubed)
½ cup seasoned plain flour
1 onion, thinly sliced
2 garlic cloves, crushed
1 long red chilli, thinly sliced
400g can diced tomatoes
400g can Italian cherry tomatoes in tomato juice (see tip)
½ cup green olives
¼ cup lemon juice
¼ cup coriander leaves
steamed rice, to serve
METHOD
- Heat oil in a large frying pan on high.
- Toss chicken in seasoned flour, shaking off excess. Cook in 2 batches for 3-4 minutes, turning, until browned all over. Transfer to a plate.
- Add onion, garlic and chilli to same pan. Saute for 2-3 minutes, until tender.
- Return chicken to pan with diced and cherry tomatoes. Bring to the boil on high. Reduce heat to low and simmer, covered, on low for 25-30 minutes, stirring occasionally, until chicken is cooked through.
- Add olives and juice. Season to taste. Sprinkle with coriander. Serve with rice.
TOP TIP- If cherry tomatoes are unavailable, use another can of diced tomatoes.
For our full budget weekday meal planner and shopping list, see this week's
Woman's Day (on sale September 7, 2009).
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