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    You are in: Home / Recipes / Chicken Calle Ocho Recipe
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    Chicken Calle Ocho

    Chicken Calle Ocho. Photo by KateL

    1/6 Photos of Chicken Calle Ocho

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    Total Time:

    Prep Time:

    Cook Time:

    39 mins

    10 mins

    29 mins

    loof's Note:

    My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This came from a March 1992 edition of the Houston Chronicle. This chicken is great served over steamed rice.

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    Units: US | Metric


    1. 1
      Core the tomatoes and coarsely chop. Cut the chicken into 2" chunks. Chop the onion. Mince the garlic.
    2. 2
      In a large nonstick skillet, heat oil until hot. Add the chicken and cook 3 minutes, stirring, until just golden. Remove to a plate and set aside.
    3. 3
      Add onion and garlic to the skillet. Cook, stirring, 1 minute.
    4. 4
      Stir in the tomatoes, paprika, cumin, oregano and red pepper flakes. Add salt and pepper to taste. Cook, uncovered, 10 minutes or until thickened.
    5. 5
      Return chicken to skillet. Cook until tender, 3-4 minutes.
    6. 6
      Serve over rice.

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    Ratings & Reviews:

    • on May 12, 2013


      DH enjoyed this a lot, but this didn't wow me: it struck me as a "US Family Style" recipe that gave a nod to Mexican spices but was extremely mild. I had plenty of sauce, but perhaps that was due to the 28-oz can of Marzano plum tomatoes in tomato puree I used instead of tasteless hothouse tomatoes. I think this would be more appetizing with yellow rice. I liked how fast this came together. Made for Please Review My Recipe tag game.

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    • on August 10, 2011


      I liked this, but no one else in my house did. I really do not know why. I doubled the recipe, so I cooked the chicken in 2 batches. I had plenty of liquid in mine (despite the review that Teresa S gave) but that might have been because my pan was more crowded. Because I expected less sauce, I made Microwave Risotto with this. It would have been better with plain rice, which I would serve next time (at least if I doubled the recipe again).

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    • on May 16, 2011


      This came out out really nice! We had some tomatoes to use up and this was a great way to do it. I ended up cooking the onions for about 10 mins and also added a little white wine as Chef Jayeff suggested, just for more liquid. Thanks for posting this yummy recipe.

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    Read All Reviews (15)


    Nutritional Facts for Chicken Calle Ocho

    Serving Size: 1 (309 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 211.9
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 1.0 g
    Cholesterol 90.8 mg
    Sodium 173.7 mg
    Total Carbohydrate 8.7 g
    Dietary Fiber 2.4 g
    Sugars 4.8 g
    Protein 31.8 g

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