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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Recipe from a card I received in the mail. I call it Jamaican Chicken because it reminds me of food I had while working in Jamaica. Ingredients:
1/2 cinnamon stick, broken into small pieces |
1 teaspoon sesame seeds |
1/2 teaspoon whole cloves |
1 tablespoon chili powder |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 medium yellow onion, chopped |
3/4 cup reduced-sodium chicken broth |
1/4 cup no-salt-added tomato sauce |
2 tomatillos, peeled and chopped |
1 large tomato, chopped |
4 boneless skinless chicken breast halves |
Directions:
1. In a small nonstick skillet combine cinnamon stick, sesame seeds and cloves. Cook over low heat, stirring, until fragrant, about 3 minutes. Stir in chili powder.
2. In a blender, food processor or small coffee grinder, process the spice mixture until ground. Set aside.
3. In a small sauce pan, heat oil over medium heat. Add garlic and onion. Cook, stirring, until softened, about 3 minutes. Add broth, tomato sauce, tomatillos, tomato and reserved spice mixture.
4. Meanwhile, preheat broiler. Sprinkle chicken with 1 tsp ground cinnamon (not from mixture prepared above). Broil, turning once, until no longer pink, about 10 minutes. Place on serving plates; spoon sauce over top. Serve immediately.
5. Optional cooking methods.
6. Crock Pot - Complete steps 1 - 3, place mixture and raw chicken in crock pot and cook until chicken is no longer pink inside.
7. Stove top - Complete step 1 - 3, bring sauce mix to a boil and then add raw chicken. Cook until chicken is not longer pink inside.
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