Cajun Fire Chicken

The thick and chunky tomato sauce gets its fire from the hot sauce and a little pungency from the fresh cilantro.

Yield: 4 servings (serving size: 1 chicken breast half and one-fourth of tomato mixture)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 0.0%
  • Fat: 4.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 40.7g
  • Carbohydrate: 9.8g
  • Fiber: 1.9g
  • Cholesterol: 99mg
  • Iron: 2.3mg
  • Sodium: 354mg
  • Calcium: 60mg

Ingredients

  • Cooking spray
  • 2 teaspoons olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
  • 1 green bell pepper, coarsely chopped
  • 1/3 cup chopped fresh cilantro, divided
  • 2 teaspoons hot sauce
  • 1/2 teaspoon dried thyme
  • Hot sauce (optional)
  • Thyme sprigs (optional)

Preparation

  1. 1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan, and cook 4 to 5 minutes on each side or until chicken is done.
  2. 2. Add tomatoes, bell pepper, 1/4 cup cilantro, 2 teaspoons hot sauce, and thyme to pan. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Uncover and simmer 5 minutes.
  3. 3. Stir in remaining cilantro. If desired, serve with additional hot sauce and garnish with thyme sprigs.
  4. carbo rating: 8
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