Tender, flavorful, and spicy I like it when those three go together.
Sauce can be really hot feel free to go easy on the cayenne.
This dish can easily be made into a non spicy dish by leaving out the cayenne.
The tomatoes sauce got really dark and rich in a pretty short amount of time.
This dish is great with a salad and mash potatoes or rice.
1 lb diced tomatoes(canned)
¼ cup olive oil
2 tbsp tomato paste
3 tbsp oregano
2 tbsp smoked paprika
1 tbsp chili powder
½ tsp thyme'
½ tsp rosemary
½ tps ground cayenne pepper
½ tbsp salt
1 tbsp no salt seasoning(costco)
2-4 chicken breasts(Depends how many your pan can fit and how you chop)
In a Cast iron skillet place your chopped onion with olive oil, cook till the onions begin to caramelize
Add in diced tomatoes, tomato past, and spices
(If you are not a spicy tolerating person leave out the cayenne)
Stir frequently for about 15 min
Butterfly your chicken beasts (or chop in to chunks)
Turn off your stove top and turn on your oven to 400ºF
Place chicken in your sauce and fully surround your chicken with sauce
I sprinkled some zucchini on top of mine, cut them small or they wont cook through
Place your cast iron skillet in the oven for about 15 min
Take out and cool for 10 min
Top with avocado or my Tomato Chips