Spicy Chicken With – Winter 2008-2009 Catalog

Spicy Chicken With Quinoa

This is one of my family’s favorites! This spicy dish warms you up on a chilly evening and we think the leftovers are even better the next day.

1 medium onion, chopped

6 garlic cloves, minced

5 Tbsp butter, divided

3 cups chicken broth

2 cans (15 oz. each) tomato sauce

2 cups chopped green onions

2 Tbsp Worcestershire sauce

2 tsp dried thyme

1 1/2 tsp cayenne pepper

1/2 tsp hot pepper sauce

1 Tbsp salt

1 1/2 tsp garlic powder

1 1/2 tsp pepper

1 tsp dried basil

1/4 tsp ground cumin

2 lb boneless, skinless chicken breasts, cubed

Cooked quinoa (or brown rice)

Sour cream

In a large saucepan or Dutch oven, sauté the onion and garlic in 2 tablespoons of butter until tender. Stir in the broth, tomato sauce, green onions, Worcestershire sauce, thyme, cayenne, and hot pepper sauce. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes. Meanwhile, in a separate container, combine the salt, garlic powder, pepper, basil and cumin; mix well. Add chicken and toss to coat. In a skillet, sauté chicken in remaining butter until juices run clear. Add chicken to tomato sauce; simmer for 10 minutes. Serve over quinoa or rice. Top with sour cream.

-Candi D.

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