CHICKEN CALLE OCHO
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.
Provided by loof751
Categories Chicken Breast
Time 39m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Core the tomatoes and coarsely chop. Cut the chicken into 2" chunks. Chop the onion. Mince the garlic.
- 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.
- Add onion and garlic to the skillet. Cook, stirring, 1 minute.
- Stir in the tomatoes, paprika, cumin, oregano and red pepper flakes. Add salt and pepper to taste. Cook, uncovered, 10 minutes or until thickened.
- Return chicken to skillet. Cook until tender, 3-4 minutes.
- Serve over rice.
Nutrition Facts : Calories 212, Fat 5.3, SaturatedFat 1, Cholesterol 90.8, Sodium 173.8, Carbohydrate 8.7, Fiber 2.4, Sugar 4.8, Protein 31.8
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