Unique Recipe Braised Chicken in Spicy Spinach Tomato Sauce Delicious

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13 ingredients, 9 steps, cooking Braised Chicken in Spicy Spinach Tomato Sauce

How are you all, at this time you can prepare recipe Braised Chicken in Spicy Spinach Tomato Sauce with 13 ingredients and 9 steps. Next this is how to cook, please read carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Braised Chicken in Spicy Spinach Tomato Sauce.

Ingredients for Braised Chicken in Spicy Spinach Tomato Sauce

1. Prepare 1 1/2 cups : olive oil.
2. You need 2 : chicken breast.
3. Prepare 1 : large handful of spinach.
4. Prepare 4 : Roma tomatoes.
5. Prepare 1/2 : white onion, diced.
6. Prepare 1 clove : garlic, minced.
7. You need 1 : med banana pepper.
8. You need to taste : salt.
9. You need to taste : black pepper.
10. You need 10 leaves : fresh oregano.
11. Prepare 1/4 tsp : dried oregano.
12. You need 1 pinch : sugar.
13. Prepare to taste : crushed red pepper (optional).

If all ingredients Braised Chicken in Spicy Spinach Tomato Sauce it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Process Cooking Braised Chicken in Spicy Spinach Tomato Sauce

1. Rinse and roughly chop enough spinach for 2 people (I used a large handful) or however many people you intend to feed. Remember it shrinks drastically when cooked. Skin, core, and dice the tomatoes into large chunks (in half and then each half in thirds) and do not seed. Put in a mixing bowl separate from the spinach.
   
2. Season each side of your chicken with salt, pepper, and dried oregano. Fill the bottom of a Sauté pan with olive oil (I used about 3/4 cup for an 8" pan)
   
3. Fill the bottom of a Sauté pan with olive oil (I used about 3/4 cup for an 8" pan)
   
4. Heat oil until water crackles in the hot oil. You can test this by wetting the tips of your fingers and flicking a tiny drop of water into the pan. (Too much water will send oil everywhere!) Place chicken into pan evenly and cook for about three minutes. Then flip and cook for about three more. Put on a small plate and then in the freezer for 5 min to cool.
   
5. Add onion and garlic to the mixing bowl with the tomatoes. Cut off the top of the banana pepper and pull out the seeds. Sprinkle some of the seeds into the mixing bowl for added kick, otherwise throw them away. Slice the banana pepper and toss into the mixing bowl.
   
6. Add salt and pepper to the mixing bowl, I used about 1 tsp salt, but keep in mind how salty you like your food. Same with pepper although I used only a pinch or two. Add dried crushed red pepper for added kick. Chop your fresh oregano (may substitute 1 tsp dried oregano) and add to the bowl as well.
   
7. Add the rest of the olive oil to the bowl (about 1/2 to 3/4 cup) and mix thoroughly. Add to the pan the chicken was cooked in at a low temp and let simmer, stirring frequently.
   
8. Take the chicken out of the freezer and slice. When the tomatoes start to cook down and turn into a sauce, add a pinch of sugar and stir in the slices of chicken. Then add the chopped spinach leaves. Stir frequently ad let simmer for 5 to 10 min.
   
9. As long as your chicken slices are cooked all the way through (no pink or soft raw middle) and the spinach is soft and shrunk, and you are satisfied with your sauce, your dish is done! Serve over your favorite pasta or aside rice, or alone! Enjoy.
   
10. Finish and Enjoy.

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