Chicken with Tomato Sauce (Latin Flavor)
This is a simple and easy dish. It is exotic and flavorful but also very basic. I love it served over rice.
This is a simple and easy dish. It is exotic and flavorful but also very basic. I love it served over rice.
- 1 green pepper diced
- 1 tablespoon paprika
- 1/2 tablespoon chili powder
- seasoning
- 1 yellow onion chopped
- 2 or 3 tablespoons unsalted butter (or any oil)
- 2 cloves garlic chopped
- 1 pepper (at the level of preferred spiciness) finely chopped
- 1 can diced tomatoes (unsalted)
- 1 handful fresh cilantro
- 1 can tomato sauce (unsalted)
- 8 skinless, boneless chicken thighs chunked
- 2 cups reduced sodium chicken broth
- Carbohydrate 8.24691300506664 g
- Cholesterol 157.92 mg
- Fat 29.5563005012405 g
- Fiber 3.24227010643408 g
- Protein 35.6744520013071 g
- Saturated Fat 8.40452135020483 g
- Serving Size 1 1 Serving (379g)
- Sodium 436.030900018326 mg
- Sugar 5.00464289863256 g
- Trans Fat 1.94764115014157 g
- Calories 442 calories
Step-by-step
- Melt butter in a deep pan. Add green pepper, onion and seasoning with a splash of chicken broth. Cook on medium heat until onion is translucent.
- Add all remaining ingredients except chicken broth, mix well and cook on medium to low heat for thirty minutes.
- Add chicken broth and cilantro, bring to a low boil and cook on a medium to low heat for an additional 30 minutes.
- Enjoy! =)
Initial simmering phases dictate the depth of the finished sauce, requiring careful attention to heat distribution across the pan base. Proper heat control during the first thirty minutes prevents tomato solids from scorching while aromatics soften.
- Scaling this recipe up requires a wider pan rather than a deeper one to ensure adequate liquid reduction and even heat transfer.
- Maintaining medium-low heat during the second thirty-minute phase allows collagen within the chicken thighs to break down fully without toughening the muscle fibers.
- Substituting butter with neutral oil alters the smoking point, permitting higher initial sautéing temperatures if necessary.
- Chopping peppers and onions to uniform dimensions ensures they release moisture at identical rates during the initial soften phase.
- Serving the finished preparation over plain white rice provides a neutral starch base that absorbs excess spiced liquid efficiently.
Proper reduction transforms the combined broth and tomato sauce into a cohesive coating for the meat. Leftovers store safely in a sealed container in the refrigerator for up to four days.
