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Prep Time: 10 Minutes Cook Time: 29 Minutes |
Ready In: 39 Minutes Servings: 4 |
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My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This came from a March 1992 edition of the Houston Chronicle. This chicken is great served over steamed rice. Ingredients:
3 large tomatoes |
1 teaspoon olive oil |
1 1/4 lbs boneless skinless chicken breasts |
1 onion |
1 large garlic clove |
1 teaspoon paprika |
3/4 teaspoon ground cumin |
1/2 teaspoon oregano |
1/4 teaspoon crushed red pepper flakes |
salt and pepper, to taste |
Directions:
1. Core the tomatoes and coarsely chop. Cut the chicken into 2 chunks. Chop the onion. Mince the garlic.
2. In a large nonstick skillet, heat oil until hot. Add the chicken and cook 3 minutes, stirring, until just golden. Remove to a plate and set aside.
3. Add onion and garlic to the skillet. Cook, stirring, 1 minute.
4. Stir in the tomatoes, paprika, cumin, oregano and red pepper flakes. Add salt and pepper to taste. Cook, uncovered, 10 minutes or until thickened.
5. Return chicken to skillet. Cook until tender, 3-4 minutes.
6. Serve over rice.
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