Prep 10 mins
Cook 25 mins
Spicy, moist, and delicious. Try adding garlic for extra zest. Serve over rice. 3 weight watcher points per serving.
- In a large nonstick skillet, heat the oil. Saute the onions, celery and carrot until tender, 4-5 minutes.
- Stir in the tomatoes, broth, thyme, salt and cayenne; add the chicken and bring to a boil.
- Reduce the heat and poach, partially covered, 10 minutes, flip chicken, and cook 4 more minutes.
- With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.
Fantastic! I made this a few nights ago but made a couple changes. I had 1/4 of a red and green pepper I needed to use so I cut them into strips and sauteed them with the other vegetables. I also threw in 1 zucchini and instead of the seasoning I used The Best Creole/Cajun Seasoning Mix. Serve over rice for a great low fat meal.
This was, as DH declared last night, "Yummy good!". I added half of a small bell pepper, diced and 1 large garlic clove, minced and used crushed tomatoes, as that was what I had on hand. I poached 1 large chicken breast because there were just the two of us and it was so tender and juicy we could cut it with a fork. I froze the rest of the sauce to use for another yummy meal later. The amount of cayenne pepper was just right and gave it a nice touch of heat. Thanks for posting this, NeilsGirl- it's a keeper!
This recipe was outstanding! I'm currently doing a diet with no added sugar and couldn't find any stewed tomatoes with out added sugar so I used two cans of diced tomatoes and drained the juice of one of the cans of the tomatoes. I omitted the carrot for the sugar reasons and added a little bit of adobo to the seasonings. Otherwise, I followed the recipe as written. I'll definitely be making this again.