Chicken Rojo
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
3-5
ingredients
- 3 -5 chicken breasts or 3 -5 chicken thighs
- 6 large tomatoes
- 1⁄2 onion, cut into quarters
- 3 tablespoons oil
- 2 cups chicken broth, mixed with
- 2 cups water
- 1 teaspoon oregano
- 1⁄2 teaspoon cumin
- 1 teaspoon garlic, peeled and crushed
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon chili powder
- salt
directions
- Preheat oven to broil.
- Heat 1 tablespoon of oil in a large pan over high heat. Brown the chicken pieces on each side. Cover chicken with chicken broth - add chile powder, cumin, oregano, garlic and cocoa and bring to a boil.
- While it's coming to a boil, slice the top off of each tomato and place cut side down on a cookie sheet along with the onions.
- Drizzle 2 tablespoons of oil over them. Place under broiler and remove when tomato skins become very wrinkled and shriveled - about 3 to 5 minutes.
- When the tomatoes are ready, remove from broiler and let cool for 1 minute. Peel the skin off of each tomato roughly chop them and the onions.
- Add chopped tomato and onion to the chicken and sauce. Continue to simmer the sauce until the chicken is cooked through.
- If the liquid cooks off to fast, add water as needed to maintain a sauce with the chicken.
- Serve with steamed rice.
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