Chicken, Chicken, Chicken!!!! I don’t know about you, but I get sick of eating chicken the same way over and over. If you are trying to lose weight it’s either grilled or baked. And if you look up recipes for chicken that are healthy they are either bland with no flavor or dry as a bone. I know being latina, I like my foods with flavor and with a little kick to it so that I am not yawning after my meal saying that was boring. There is nothing worst than eating a meal and still craving satisfaction for your taste buds. Hopefully this will help. Enjoy!!
Chicken Sabrosa This chicken is low in fat and has some health benefits from the paprika and cayenne pepper. Paprika is a good source of vitamin C and has antioxidants while cayenne pepper is good for blood circulation and general circulatory health. This chicken is slamming with brown rice and corn…..even better mexican style corn rocks. You are going to need a deep pan with a lid for this recipe.
Ingredients: 1 Large Onion Diced 5 Garlic Cloves Minced Paprika Cayenne Pepper Poultry Seasoning 2 14.5oz Cans of Stewed Tomatoes 4 Whole Chicken Breast Salt and Pepper for Taste
Directions: 1. Ok, so first thing is to saute the onion and garlic over medium high heat in about 1/4 cup of water until the onion is tender…about 3 minutes give or take, then set to the side. 2. Sprinkle your chicken with the paprika and cayenne pepper on both sides. 3. Next, put the chicken in the pan and sear in the flavor for 5 minutes on each side. 4. Add back the onion and garlic. 5. Sprinkle the poultry seasoning on both sides of the chicken and add the stewed tomatoes. 6. Reduce the heat, cover, and simmer for about 20 to 25 minutes. 7. Add salt and pepper for taste, serve up and dig in!!!
*Another alternative is to season up the chicken, adding all the ingredients, and sticking it in the oven (covered) at 350 degrees for about an hour and a half give or take. *Green peppers could also be used in this recipe. *I didn’t give a measurement on the paprika and cayenne pepper because everyone is different on how hot they like their chicken. *When searing the chicken don’t mess around with it. Let the flavors sear in. Make sure to keep an eye on it so that it doesn’t burn. *If you don’t have poultry seasoning you could use just dried marjoram and dried rosemary. *A couple of bay leaves would add a nice flavor to this dish. *I leave the skin on the chicken because it keeps the chicken breast moist and remove it later, but if you want to remove the skin before cooking it that would be fine too.
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