I am kind of a chicken (no pun intended) when it comes to chili and hot food. My hubby is used to having every little thing with chili. If the food is not prepared with at least 2 fresh chilies he gets kind of irritated. I have always been the safe one. I will have hot chutney – and that is where I draw my line.
So being married to a man that loves chili was quite challenging. The first time he cooked for me, he added like half a chili in his dish.
I nearly died.
I swear I was close to heart palpitations – sucking up liters of water, red nosed and teary eyed, I had to at least try and finish the food. I really didn’t want to disappoint him. Sadly to say – he soon found out about my dislike for hot food, and so our journey to ‘train my taste buds’ began.
| Prep Time | 40 min |
| Cook Time | 1, 5 hours |
| Servings | people |
- 15 ml olive oil
- 3 cloves garlic peeled and chopped fine
- 4 bird eye chili chopped
- 2 tablespoons dried oregano
- 2 tablespoons dried parsley
- salt and black pepper to season
- 5 ripe tomatoes blanched and roughly chopped
- 3 tablespoons tomato puree
- 3 tablespoons brown sugar
- 1 large free range chicken 1.5 -1.7 kg
- 15 ml olive oil
- salt and black pepper to season
Ingredients Homemade Prego Sauce
Preparing the Chicken
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- Heat the oil in a saucepan and sauté the garlic and chili; add the herbs and the rest of the ingredients.
- Cook for 30 minutes, add the sugar, and cook for another 10 minutes.
- Take off the heat and blend until smooth in a food processor. Set aside.
- Ensure the chickens giblets are removed and that the bird has completely thawed. Rub the chicken with a little olive oil.
- Arrange in an oven dish and pour the prego sauce over the chicken.
- Make sure the sauce covers the whole of the chicken – you might need to turn a few times to get it covered.
- Bake covered for 50 minutes at 180 degrees celcius.
- Remove lid and bake for another 20 minutes until done. For the last 10 minutes, set oven to 200 degrees Celsius.
To savor this delicious sauce, you can add chopped potatoes with the chicken as it cooks. The potatoes will just suck up all of that goodness.
Keep extra prego sauce in a jar and refrigerate until use.
