Mexicali Stewed Chicken Breast |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Quick easy way to use chicken and impress guests. I prefer to serve this over low fat cornbread, but rice and biscuits work well also. Ingredients:
2 -4 boneless skinless chicken breasts (about 1 1/2 lbs) |
1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained |
1 small onion, chopped (about 1/4 cup) |
1 (4 ounce) can chopped green chilies |
1 tablespoon minced fresh garlic |
3 tablespoons lime juice |
1 tablespoon hot pepper sauce |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Slice each chicken breast horizontally through to create two thinner pieces of each breast. Then slice each of these into at least two pieces (or cut into 3 pieces if one breast seems exceptionally large). Set these aside.
2. In medium sauce pan combine remaining ingredients. Add chicken pieces and bring to boil. Simmer about 30 minutes or until chicken is tender.
3. Remove chicken from sauce. Bring sauce back to boil and thicken using 1 tablespoon of cornstarch dissolved in 1/2 cup of cold water. Only use enough of the cornstarch and water mixture to slightly thicken the sauce. It should be about the consistency of thin gravy.
4. To serve, place chicken piece on rice, biscuit, or corn bread and ladle small amount of sauce, about 1/4, over the chicken.
5. Note: A recipe for low fat cornbread or low fat biscuits can be found on this site by Chef Larz in Pennsboro, WV.
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