Chicken Calle Ocho
photo by KateL
- Ready In:
- 39mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 large tomatoes
- 1 teaspoon olive oil
- 1 1⁄4 lbs boneless skinless chicken breasts
- 1 onion
- 1 large garlic clove
- 1 teaspoon paprika
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon crushed red pepper flakes
- salt and pepper, to taste
directions
- Core the tomatoes and coarsely chop. Cut the chicken into 2" chunks. Chop the onion. Mince the garlic.
- 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.
- Add onion and garlic to the skillet. Cook, stirring, 1 minute.
- Stir in the tomatoes, paprika, cumin, oregano and red pepper flakes. Add salt and pepper to taste. Cook, uncovered, 10 minutes or until thickened.
- Return chicken to skillet. Cook until tender, 3-4 minutes.
- Serve over rice.
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Reviews
-
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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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 Recipe #129238 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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