Chicken with Barbecue Sauce

Barbecue sauce is not at all a Chilean ingredient, but this recipe reminds me of my years as a student in Santiago, where besides learning physics, I was learning to cook.   I think this was my first invention in the kitchen, something that was not premade and that I didn't copy from home.  It uses barbecue sauce, a typical ingredient in the US, because one is in Chile, one tends to look for things outside.  Originally this recipe did not include mushrooms, but I believe they are a good addition.  

 

Ingredients

• 400 g of chicken cut in small pieces
• 1yellow onion
• 1 sweet pepper ( I used half of a green one ad half of an orange one, to make it colorful)
• 2 cups of sliced  mushrooms
• 1/2 cup of barbecue sauce
• 1tbsp. of corn starch
• 1 cup of water
• salt and pepper to taste

Season the chicken with salt and pepper and place in a hot pan with oil, cook until all the pink is gone. Take the chicken off the pan, and place in it the mushrooms.  Cook them until they are soft and then take out, placing them with the chicken.   Now is the turn for the onions and the sweet pepper: slice them and put them in the pan.  When the onion becomes translucent add back the mushrooms and the chicken, plus the barbecue sauce and half a cup of water.  Leave it at medium heat and when the sauce begins to bubble add the corn starch diluted in the other half a cup of water. Continue to cook, now in low heat until the sauce thickens.  You can serve it with rice or mashed potatoes, or the way we ate it this timeÑ in fajitas with avocado  ... super good!