Mexicali Stewed Chicken Breast Recipe #379675
Quick easy way to use chicken and impress guests. I prefer to serve this over low fat cornbread, but rice and biscuits work well also.
45 min | 15 min prep
SERVES 4
- 2-4 boneless skinless chicken breasts (about 1 1/2 lbs)
- 1 (14 1/2 ounce) can diced fire roasted tomatoes, undrained
- 1 small onion, chopped (about 1/4 cup)
- 1 (4 ounce) can chopped green chilies
- 1 tablespoon minced fresh garlic
- 3 tablespoons lime juice
- 1 tablespoon hot pepper sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Slice each chicken breast horizontally through to create two thinner pieces of each breast. Then slice each of these into at least two pieces (or cut into 3 pieces if one breast seems exceptionally large). Set these aside.
- In medium sauce pan combine remaining ingredients. Add chicken pieces and bring to boil. Simmer about 30 minutes or until chicken is tender.
- Remove chicken from sauce. Bring sauce back to boil and thicken using 1 tablespoon of cornstarch dissolved in ½ cup of cold water. Only use enough of the cornstarch and water mixture to slightly thicken the sauce. It should be about the consistency of thin gravy.
- To serve, place chicken piece on rice, biscuit, or corn bread and ladle small amount of sauce, about 1/4, over the chicken.
- Note: A recipe for low fat cornbread or low fat biscuits can be found on this site by Chef Larz in Pennsboro, WV.
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5 stars