Thursday, April 14, 2011

Jalapeno tomato chicken

***Sorry no step-by-step pictures for this one. I had Anthony cook this when I wasn't home and I forgot to have him photo the process for the blog.***

  • 2 tbsp. lemon juice
  • 3 lg. garlic cloves, minced
  • 2 jalapeno pepper, seeded and minced
  • 2 whole med. sized chicken breasts, skinned and halved
  • 1 tbsp. oil
  • 1/4 c. red wine vinegar
  • 1 14oz. can whole tomatoes
  • 1/4 c. minced shallots
  • 1 tbsp. tomato paste
  • 1/4 tsp. salt
  • 1/4 tsp. cayenne pepper
1.) Set pan over medium-high heat. In a small bowl, combine lemon juice, garlic, cayenne pepper and jalapeno and when pan is hot, add oil.

2.) Salt and pepper the chicken. Add lemon mixture to pan and immediately place chicken breast in pan as well. Cook until each side is brown, about 4 minutes each side.

3.) Remove undercooked chicken from pan and set aside. Pour red wine vinegar into pan and loosen drippings. Add tomatoes and tomato paste and stir.

4.) Bring to a boil and add chicken back to pan. Turn hit down to a simmer, cover pan, and let the chicken cook until well done, about 15 - 20 minutes. ENJOY!
Ahh... this was so-so. I got this recipe from some site on-line (can't remember... I just googled 'jalapeno and chicken' and this is what came up). Anyway it would have been better with more veggies - think mushrooms and onions - and taco seasoning! I liked the kick of spiciness the jalapeno and cayenne added but it could have been better with a little bit more. Anthony wants to try it again this weekend so hopefully we will.

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