Chicken with Spicy Sauce
Chicken with Spicy Tomato Sauce
based on a recipe from Bon Appetit
1/4 cup orange juice
1/4 cup canned low-salt chicken broth
1 TBSP chili powder
1 TBSP fresh lime juice
2 TBSP garlic cloves, minced
1 teaspoons dried oregano
1/2 TBSP dark brown sugar
1/4 teaspoon ground cumin
1 1/2 TBSP olive oil
2 skinless boneless chicken breast halves
Puree first 8 ingredients in blender.
Heat oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; saute until brown, about 2 minutes per side. Add sauce from blender. Reduce heat to medium. Simmer covered until chicken is cooked through, turning chicken over once, about 10 minutes. Uncover, and continue to simmer sauce until slightly thickened, about 5 minutes longer. Season sauce with salt and pepper.
Notes: The sauce was a bit thinner than I anticipated and in typing this up I realized why -- the original recipe called for a can of stewed tomatoes and I suddenly realized that I was going to use pureed but never ended up adding it at all. I guess that means I'll have to make it again and see how that changes things. In retrospect, I don't mind. This was very tasty, and I'd be perfectly happy also making it exactly this way again. Ah, happy accidents. Served with Campus Oaks Old Vine Zinfandel 2001.
9/10/2006: I made this again recently and this time added the tomatoes which gave the sauce a thicker consistency. I also have a new picture:
Just wanted to say I love your website, have tried quite a few recipes and really love your choices! Thanks.
For this recipe, I was wondering if you used freshly squeezed OJ or just OJ from a carton...
PLMK. Thx.
Jennifer K - Thanks for your kind words about the site. I'm glad you're enjoying it.
It would depend on whether there were fresh oranges already in the house. In this case, I used what was already in the 'fridge.
Posted by: Jennifer at October 18, 2005 8:23 AMI can't believe that neither of us even noticed the lack of the tomatoes when we were eating it! It really was good the way it was though, so I guess if the tomato version ends up being tasty also it'll be two good dishes from one recipe.
Posted by: Michael at October 19, 2005 9:59 PMNow that we've also had this recipe with the tomatoes, I can safely say that they make an already tasty dish even better. This one's a winner.
Posted by: Michael at September 10, 2006 3:08 PMThis was a great dish (although I can only speak to the version con pomodori). It has just the right amount of spice to give it a bite, and a good amount of sweetness to balance it out. Great recipe!
Posted by: Brandon at December 3, 2007 11:04 PM