Wiga Wagaa Chilli Chicken Breast
Duration: 30 minutes
Serves: 3
Spice level: 3/5
Ingredients
- 400g of chicken breast or chicken thighs cut into thin slices about 1 inch in length
- 1 medium size onion cut into small pieces
- 3 tablespoons of sunflower oil
- ½ jar of Wiga Wagaa Scotch Bonnet Chilli Cooking Paste - mixed with 50ml of water
- Fresh Coriander finely chopped
Method
- Mix the chicken with 20ml of the Wiga Wagaa chilli’s cooking paste water mix, leave to stand for about 15 minutes
- Heat the oil in a wok or frying pan and fry the onions for about 1 minute
- Put the chicken in with the onions and fry for 3 minutes, stirring regularly
- Pour the rest of the Wiga Wagaa Chilli cooking paste water mix into the pan. Stir well.
- Simmer gently for 15 minutes or until cooked.
- If there is not enough juice left at the end, mix 2 teaspoons of Wiga Wagaa Scotch Bonnet Chilli Cooking Paste with 25ml of water and stir in.
- Garnish with fresh coriander & serve hot on a bed of rice.