This recipe was created by accident when I was looking for a tapas idea and found a recipe for polenta with chorizo. The original recipe called for some type of tomato topping but I didn't like anything listed so I went totally out of the box, put some flavors together and this tomato sauce is what resulted. The tapas was such a big hit that I decided to recreate it with chicken. With a little prep ahead, this meal came together in 15 minutes, if you can believe it. I'll share those ideas in the tip section below the recipe. Here's how I did it:
Chicken with Smoky Adobo Sauce:
1 tbsp organic olive oil
2 organic chicken breasts, sliced long ways (to make 4 cutlets)
14.5 ounce organic no salt added diced tomatoes
3 organic garlic cloves
1/2 roasted organic red pepper, chopped
1/2 medium organic yellow onion, chopped
1 tsp organic adobo powder
1/2 tsp smoked sweet paprika (pimenton)
salt & pepper to taste
Directions: Heat and iron skillet on medium-high and add the olive oil. Season the chicken with a pinch of salt and pepper and cook about 2 minutes per side. Remove from the heat and set aside. Add the onion and cook for about 5 minutes. While the onions are cooking, add the tomatoes and garlic to a small food processor and pulse until pureed with little chunks. Add the red pepper to the onions and stir. Add the tomatoes and bring to a boil, add the chicken and cook for about 5 minutes.
Tip: Like I mentioned, the reason this was a 15 minute meal is because the red pepper was roasted ahead of time. You can buy jarred peppers if you want, I like to do my own because I can use an organic pepper. Some people roast in an oven, I roast on the gas burner. Just darken all the sides, and I mean black, and place in either a zip-lock bag or a bowl covered with plastic wrap. Let sit for 10-15 minutes, then rub off the charred skin, seed it, and cut however you want. I served this chicken with cheddar polenta, which again was made the day before, refrigerated, then on the day of, I cut into wedges, dredged in flour, and fried it in a little olive oil. I like the crispy outside and creamy center. You could also try roasted potatoes, even brown or white rice. I also served with a quick salad with an easy lime-agave dressing. Enjoy!!!