Sig's Spicy Tomato and Green Bean Sauce with Chicken

Name: Sig's Spicy Tomato and Green Bean Sauce with Chicken
Yield: 2 servings
Cuisine: British
Ingredients: 1/2 teaspoon chilli powder; 1/4 cayenne pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Good pinch salt; Good pinch chilli flakes (optional); Good pinch dried oregano; 2 tablespoons olive oil; 2 small onions, chopped; 15 or so sweet cherry tomatos; 1 good handful of green beans, chopped; 2-3 long sweet red peppers; 1 mug chicken stock; Salt, pepper, red pimento, chilli powder to taste; Small pinch Cinnamon and nutmeg; 2 cloves garlic chopped; 3/4-1 tube tomato puree; 1 small can sweetcorn or 2 flat teaspoon fine sugar to season

Sigrun @sigrun

German, living in England

I thought what can I make with cherry tomatoes and green beans that needed eating up with the chicken I had in the fridge, using the hashtag #Fakeaway .This was the delicious almost chunky jam like result. I based this recipe on Mexican chicken with a heated and hot salsa teamed with rice for me this time and chips for my husband. We love Mexican food and I tried to create something reminding me of the flavours . The green beans work wonderfully here.

Sigrun @sigrun

German, living in England

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Ingredients

2 servings

For the Mexican Chicken Dry Rub
1/2 teaspoonchilli powder
1/4cayenne pepper
1/4 teaspoongarlic powder
1/4 teaspoononion powder
Good pinch salt
Good pinch chilli flakes (optional)
Good pinch dried oregano
For the Tomato and Green Bean Sauce
2 tablespoonsolive oil
2small onions, chopped
15or so sweet cherry tomatos
1good handful of green beans, chopped
2-3long sweet red peppers
1mug chicken stock
Salt, pepper, red pimento, chilli powder to taste
Small pinch Cinnamon and nutmeg
2 clovesgarlic chopped
3/4-1tube tomato puree
1small can sweetcorn or 2 flat teaspoon fine sugar to season

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Steps

1

Peel onions,roughly chop. Add a little oil into pan, saute onions gently until almost soft. Add cherry tomatoes, green chopped beans and sliced red peppers. Add a little chicken stock, cook down, add good pinch red pimenton, cayenne pepper, simmer down until the sauce becomes thicker. Carefully pierce the cherry tomatos, cook down further. Add the sugar and tomato paste. Season to taste, should have spicy, sweet sour taste with a chunky, jam like texture.
2

Wash chicken, do not wipe chicken to dry. Rub the chicken allover with Mexian seasoning dry rub. I use the spices to my liking but you can change it to your preferred dry rub. Cook the chicken on low heat as not to burn the spices to much (they become bitter). Make sure chicken is cooked all the way through, turn heat up a little towards end to crisp up chicken skin.
3

Cook rice or make potato chips or tortilla chips. I season the potato chips with paprika and salt.,