Braised Chicken with Tomatoes and Peppers
2 tablespoons olive or canola oil
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/4 teaspoon coarse (kosher or sea) salt
1/8 teaspoon pepper
1 medium onion, cut into thin wedges
2 cloves garlic, finely chopped
1 medium yellow or green bell pepper, cut into bite-size strips
1 medium jalapeño chile, seeded, finely chopped
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2 cup chicken broth
2 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1/2 teaspoon ground cumin
Hot cooked rice or couscous, if desired
Lime wedges, if desired
Preparation & Directions
In deep 12-inch skillet or 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet; set aside.
In same skillet, add onion, garlic, bell pepper and chile; cook 3 to 5 minutes, stirring constantly, until vegetables are crisp-tender. Stir in tomatoes, broth, 1 tablespoon of the cilantro, the chili powder and cumin until well mixed.
Return chicken to skillet; spoon sauce over chicken. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
Serve in shallow bowls over rice; sprinkle with remaining cilantro. Serve with lime wedges.
Like a spicy dish? Use hot-style chili powder instead of regular chili powder, or two jalapeño chiles instead of one.
We recommend using organic ingredients where available. For more information see Why Go Organic?