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Saturday, July 04, 2009

Chicken with Spicy Tomato Chile Sauce

Seasonal Recipe of the Week
Here is a great red chicken recipe. Boneless chicken breasts are always a quick and easy meal. You can prepare it ahead of time and then slice the breast and re-warm when you are ready to eat. Great with some Mexican rice and don’t forget your calabacitas!

1 14 1/2-ounce can Mexican-style or regular stewed tomatoes
1/2 cup orange juice
1/2 cup canned low-salt chicken broth or fresh chicken stock
2 tablespoons Chimayo red chile powder
2 tablespoons fresh lime juice
3 large garlic cloves, chopped
2 teaspoons dried oregano
1 tablespoon dark brown sugar
1/2 teaspoon ground cumin
3 tablespoons olive oil
6 skinless boneless chicken breast halves

Puree first 9 ingredients in blender. Heat oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté until brown, about 2 minutes per side. Add sauce from blender. Reduce heat to medium. Simmer uncovered until chicken is cooked through, turning chicken over once, about 10 minutes. Using tongs, transfer chicken to work surface. Continue to simmer sauce until slightly thickened, about 5 minutes longer. Season sauce with salt and pepper. Cut chicken crosswise into thin slices. Return to sauce and heat through.