Chilli chicken with olives for $9.40

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Chicken
Convenience recipes: Budget

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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