Greg’s Lite Chicken Diabla
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Being adventurous in the kitchen last night I came up with a dish of my own. This has the character of the Italian chicken diabla without all the calories and is full of fresh vegetables. Unfortunately I forgot to take a picture, but I want to get this written down before I forget how I did it, so will have to add a picture next time I make this.
Greg's Lite Chicken Diabla
- 2-4 chicken breast fillets
- salt and pepper to taste
- 1/2 cup red wine
- 3 Tbsp olive oil
- 5 tomatoes (tennis ball size)
- 2 bell peppers
- 4 cloves minced garlic
- 1/2 a medium onion diced
- 2 cups sliced mushrooms (about a pint box)
- 1 tsp of crushed red pepper flakes
- 1 Tbsp of Oregeno
- Prepare your vegetables. Blend/process the tomatoes with skin on to liquid. Destem and seed the bell peppers and cut into bite sized chunks. Dice your onion. If using garlic cloves mince 4 ( I use the preminced garlic in a jar 4tsps - big time saver).
- Put olive oil in a large skillet over medium high heat. Salt and pepper chicken and once the olive oil is good and hot brown the chicken until is good and cooked. Remove and set aside. Some chicken bits will stick dont worry.
- Deglaze the pan with red wine (aka add the wine and use a spoon to scrape as much of the chicken bits off the bottom of the pan as possible).
- Dump the bell peppers, onion and garlic in and cook, stirring constantly, after about a minute add the mushrooms continue until the onion starts to turn clear and soft.
- Dump in the tomatoe puree, oregano and red pepper flakes.
- Salt to taste.
- Cook stirring frequently until the tomato reduces to about half and darkens (it starts out pink) - this happens pretty quick so keep an eye on it or it will cook away.
- Add in chicken breasts and cover with sauce and vegetables. Cook for a few minutes more (heating the chicken through).
- Plate the chicken breasts and cover with vegetables and sauce.