Braised Chicken With Tomatoes And Peppers
To please the spicier palates, Braised Chicken with Tomatoes and Peppers is another main dish alternative. Chicken seasoned with chili powder, cumin and cilantro, and simmered with onions, garlic, bell peppers and jalapeño chili complement the smokiness of the Fire Roasted Tomatoes. Serve in shallow bowls over white or brown rice and sprinkle with cilantro and lime wedges.
Prep Time: 45 Minutes
Start to Finish: 45 Minutes
• 2 tablespoons olive or canola oil
• 1 cut-up whole chicken (3 to 3½ lb), skin removed
• 1/4 teaspoon coarse (kosher or sea) salt
• 1/8 teaspoon pepper
• 1 medium onion, cut into thin wedges
• 2 cloves garlic, finely chopped
• 1 medium yellow or green bell pepper, cut into bite-size strips
• 1 medium jalapeño chile, seeded, finely chopped
• 2 cans (14.5 oz each) Muir Glen Organic Fire Roasted diced tomatoes, undrained
• 1/2 cup chicken broth
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• Hot cooked rice or couscous, if desired
• Lime wedges, if desired
1. In deep 12-inch skillet or 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet; set aside.
2. In same skillet, add onion, garlic, bell pepper and chile; cook 3 to 5 minutes, stirring constantly, until vegetables are crisp-tender. Stir in tomatoes, broth, 1 tablespoon of the cilantro, the chili powder and cumin until well mixed.
3. Return chicken to skillet; spoon sauce over chicken. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
4. Serve in shallow bowls over rice; sprinkle with remaining cilantro. Serve with lime wedges.
Variation: Like a spicy dish? Use hot-style chili powder instead of regular chili powder, or two jalapeño chiles instead of one.
1 Serving: Calories 360 (Calories from Fat 150); Total Fat 16g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 110mg; Sodium 820mg; Total Carbohydrate 16g (Dietary Fiber 3g, Sugars 9g); Protein 38g
% Daily Value: Vitamin A 35%; Vitamin C 80%; Calcium 8%; Iron 20%
Exchanges: 1 Starch, 1/2 Vegetable, 4½ Lean Meat, 1/2 Fat
Carbohydrate Choices: 1
Recipe courtesy of Muir Glen. Muir Glen is a Registered Trademark of Small Planet Foods, Inc.