This hot and hearty dish is quick and easy to make out of leftover meat from a roasted chicken or from chicken breasts, it’s also great with turkey drumsticks or drumettes!
- 2 medium onions, diced
- 3 cloves garlic
- 1 quart of crushed tomatoes
- 2 bay leaves
- Approx 1 lb chicken or turkey (breasts, wings, legs, or cooked pieces)
- 1/3 cup oil or fat
- salt to taste
- 1 Tbsp red chili flakes
- 3 tsp chili powder
Chop up onions and garlic.
Pour about half the oil into a large frying pan and heat over medium heat. Add the onions and garlic and any additions, such as mushrooms) and stir until onions are translucent.
Add tomatoes, spices, and bay leaves to frying pan and simmer for about 10 minutes, stirring often. If the sauce starts sticking or gets too thick, add a little bit of water.
While the tomatoes cook, heat the remaining oil or fat in another frying pan over medium heat. If you are using pieces of chicken that are already cooked, you are simply reheating and browning them so cut them up if desired, sprinkle them with salt and cook them until browned. If you are starting from raw chicken, sprinkle the meat with salt and pan fry it, turning a few times. Stop when the chicken is not quite cooked through (about 10 minutes for breasts).
Add the chicken to the tomato sauce and stir. Cover and cook over low heat for about 10 minutes. Add additional salt and spices to taste.