The thick and chunky tomato sauce gets its fire from the hot sauce and a little pungency from the fresh cilantro.
Oxmoor House JANUARY 2005
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. 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. Stir in remaining cilantro. If desired, serve with additional hot sauce and garnish with thyme sprigs.
carbo rating: 8
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