Athena Kolbe, 38, Detroit"It has been 10 years since I devised this dish, and it's still one of my family's favorites."

Athena Kolbe, Detroit
Recipe by MyRecipes September 2014

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Recipe Summary

prep:
20 mins
chill:
1 hr
cook:
1 hr
total:
2 hrs 20 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, blend scallions, garlic, lime juice, 1 Tbsp. salt and 1/4 tsp. pepper. Coat chicken with mixture. Place in a ziplock bag. Seal and chill for at least 1 hour.

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  • Warm oil in a skillet over medium-high heat. Pat chicken dry; brown on both sides, about 5 minutes. Remove to a plate. Reduce heat to medium; add 3 Tbsp. water. Scrape up browned bits from pan. Sauté onion and bell pepper until tender, about 5 minutes. Add jalapeño. Sauté 1 minute longer.

  • Stir tomato paste into 1 cup warm water. Stir into skillet with thyme. Put chicken in skillet. Bring to a boil, cover and simmer until cooked through, about 30 minutes. Remove chicken. Simmer sauce until thickened slightly, about 10 minutes. Serve.

Nutrition Facts

423 calories; fat 21g; saturated fat 5g; protein 46g; carbohydrates 15g; fiber 4g; cholesterol 180mg; sodium 1978mg.