Chilean Chicken Recipe #361135
I needed a recipe for an ethnic dinner we were hosting for Chile. I ended up finding the main course on another web site. Everybody at the dinner thoroughly enjoyed it so I though I should share with everyone else in RecipeZaar. For my own tastes I cut back the honey abit & added a couple more spashes of hot sauce & worchestershire. I also used fresh herbs in place of some of the dried ones. Dish takes awhile to cook but I thought it was easy to make while I was preparing other dishes.
2 hours | 5 min prep
SERVES 8
- 2 lbs boneless skinless chicken breasts
- 4 tablespoons olive oil
- 2 medium onions, chopped
- 2-3 garlic cloves, minced
- 1 green pepper, finely chopped
- 1/2 cup worcestershire sauce
- 1 cup tomato paste
- 1 cup honey
- 2 teaspoons salt
- 2 teaspoons dried basil
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Tabasco sauce or hot sauce
- 4 tablespoons dry mustard
- 3/4 cup chicken broth
- 1. Preheat oven to 350°F
- 2. Bake chicken for a ½ hour or until done; cool. Cut into bite size pieces and place in baking dish.
- 3. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally.
- 4. Add broth and simmer another 15 minutes.
- 5. Pour over chicken, cover and bake for 30 minutes. Remove lid, bake for 15 minutes.
- 6. Serve over rice.
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5 stars