Steps
- 1
Ingredients
- 2
In a deep frypan fry both sides of the chicken until brown then turn low and cook for 15 minutes turning them both over often. Add a little more olive oil if it seems to be drying up.
- 3
Take the chicken out and set aside, add the onions to the pan until opaque in colour.
- 4
Add the balsamic vinegar and stir
- 5
Add the lemon juice and stir
- 6
Add the chili powder and stir, then add the boiling water and mix in the chicken stock cube.
- 7
Add the salt and pepper and stir in.
- 8
Add the chicken and turn the chicken in the juice then cover with a lid and simmer stirring occasionary for 30 - 45 minutes.
- 9
Add the tomato puree and the vinegar at the end, stir and it should thicken a little. Bring to boil turn heat off and let it stand. Then serve.
- 10
Add to a serving dish and serve hot on a bed of noodles. I used tagliatelle, but any pasta would do.
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