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Mexican chicken

List of Ingredients




1lb - 2lb boneless chicken or turkey pieces
1-2 tblsp vegetable oil (olive oil is best)
2 large onions, chopped
1 garlic clove, crushed
2-3 medium carrots, finely chopped
1 green or red bell pepper, chopped
1 (16 oz) can chopped tomatoes in juice or puree
1 (16 oz) can tomato sauce
1 tsp basil
1 tsp cumin seeds
¼-½ tsp chili powder, depending on strength and preference


Recipe



Fry the chicken pieces in the oil, turning constantly, until browned on all sides. Set aside. Fry the onion and garlic in the same pan, adding the chopped carrots and pepper after about a minute. Cook until softened, stirring all the time. Stir in the tomatoes and tomato sauce, and bring to a gentle simmer, still stirring. Add the browned meat and the spices.
Either cover with a loosely fitting lid and simmer gently for about an hour, stirring occasionally, or place the contents of the pan in an ovenproof dish, and bake (covered) in a 350 degree oven for about an hour.
If you cook this in the pan on the stove, serve with rice or mashed potatoes; if you cook in the oven, serve with oven-baked potatoes in jackets

Serves 4-6