INGREDIENTS:
- Wheat flour – 2 tbsp
- Boneless chicken – 50 gms
- Onion [chopped] – 2 tbsp
- Garlic [minced] – 2 cloves
- Cloves – 2 nos.
- Tomato [chopped] – 1 tbsp
- Chicken broth/plain water – 1 cup
- Black pepper powder – a pinch
- Oregano – 1 tsp
- Salt – as per taste
- Oil – ½ tsp
DIRECTIONS:
Step 1: Place flour in a shallow dish.
Step 2: Dip chicken in flour to coat. Set aside. In a large size non-stick pan, cook onion in hot oil over medium heat for 3 minutes.
Step 3: Stir in garlic; push the mixture to the sides of the pan. Add chicken. Cook 4 minutes, or until brown, turning once.
Step 4: Add tomatoes, broth, and pepper; stir. Bring to a boil; reduce heat. Simmer, covered, 10 minutes, or until chicken is tender and no longer pink.
Step 5: Remove chicken. Simmer tomato mixture, uncovered, for about 3 minutes, or until reduced to desired consistency. Stir in oregano.
Step 6: Serve the chicken over brown rice.
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