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Ingredients
| red tomatoes: 3 |
| olive oil: 1 tsp |
| chicken breasts: 1.25 lbs |
| onions: 1 |
| garlic: 1 clove |
| paprika: 1 tsp |
| ground cumin: 3/4 tsp |
| fresh oregano (leaves): 1/2 tsp |
| red pepper flakes: 1/4 tsp (crushed) |
| salt (to taste) |
| black pepper (to taste) |
Chicken Calle Ocho
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
29 min -
Servings
4 serving(s)
Tags
- 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.