Recipe by Mustang Sally 54269
I needed a recipe for an ethnic dinner we were hosting for Chile. I ended up finding the main course on another web site. Everybody at the dinner thoroughly enjoyed it so I though I should share with everyone else in RecipeZaar. For my own tastes I cut back the honey abit & added a couple more spashes of hot sauce & worchestershire. I also used fresh herbs in place of some of the dried ones. Dish takes awhile to cook but I thought it was easy to make while I was preparing other dishes.
Top Review by Hobbsgirls
We made this for our Chilean multicultural night. It turned out really well. It was really simple to prepare, you could really make the chicken and sauce in advance and then just mix them and bake them before serving. Made quinoa with black beans and corn on the side and also slice avacado, the whole thing was yummy.
- 907.18 g boneless skinless chicken breasts
- 59.16 ml olive oil
- 2 medium onions, chopped
- 2-3 garlic cloves, minced
- 1 green pepper, finely chopped
- 118.29 ml Worcestershire sauce
- 236.59 ml tomato paste
- 236.59 ml honey
- 9.85 ml salt
- 9.85 ml dried basil
- 4.92 ml dried rosemary
- 2.46 ml dried oregano
- 2.46 ml Tabasco sauce or 2.46 ml hot sauce
- 59.16 ml dry mustard
- 177.44 ml chicken broth
Directions See How It's Made
- 1. Preheat oven to 350°F
- 2. Bake chicken for a ½ hour or until done; cool. Cut into bite size pieces and place in baking dish.
- 3. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally.
- 4. Add broth and simmer another 15 minutes.
- 5. Pour over chicken, cover and bake for 30 minutes. Remove lid, bake for 15 minutes.
- 6. Serve over rice.