Andrew Crighton
News Editor
This recipe takes a little while to prepare, because it takes time to reduce the sauce mixture down to the right thickness because it doesn’t use corn starch like packaged spice mixes use to thicken it. It is super easy though, and the sauce produced is thick and almost gravy like, coating the chicken and vegetables with great flavors that you only get from taking the time to cooking it down, letting all of the flavors concentrate. This is a super convenient meal to make because everything but the tortillas are shelf-stable and the chicken doesn’t need thawed. You can use any cut of the bird in this recipe and it still tastes great, but due to thickness differences the cook time may change. The given cook time is for frozen breasts. Serves 3-5 people.
Ingredients:
1 14.5 oz can chicken broth
1 14.5 oz can diced tomatoes
1 medium onion, halved then sliced
1 medium bell pepper, cut into medium strips
1.5-2 lbs frozen, boneless, skinless chicken
1 Tablespoon sesame oil, or oil of your choice
1-2 Bay leaves
2.5 Teaspoons (tsp) paprika
2 tsp cumin
1.5 tsp onion powder
2 tsp chili powder
2 tsp minced garlic
1 tsp dried basil
1 tsp dried summer savory
1 tsp dried oregano
½ tsp cayenne pepper (optional)
Flour tortillas
Recipe:
In a large saucier, or deep sided saute pan, combine broth, tomatoes, herbs, spices and prepped vegetables. Bring to a boil.
Add frozen chicken, return to medium boil. Cook uncovered until chicken is done, 12-18 minutes depending on size and thickness of chicken.
Move chicken to medium sized saute pan. Allow to cool for a few minutes. Continue reducing sauce mixture in original pan, stirring occasionally to keep the bottom of the pan from burning.
Use two forks to tear chicken into bite sized pieces. Add oil to pan and saute on medium-high heat until chicken is browned. Stir frequently. Remove from heat, set aside.
Continue reducing the sauce mixture until there is almost no liquid left in the pan. As the amount of liquid decreases, you will have to stir more regularly.
Add chicken and mix to combine. Sauce should be thick enough to coat chicken and vegetables and not be runny at all. Allow to cool while warming tortillas. Serve.
