Fresh Gazpacho Chicken Recipe
Ingredients
1/4 cup all-purpose flour
1 1/2 teaspoons salt, divided
1/2 teaspoon paprika
1/4 teaspoon black pepper, divided
2 whole chicken breasts, split
1/4 cup vegetable oil
2 1/2 cups tomato juice
1/2 cup finely chopped, seeded tomatoes
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/2 cup finely chopped, peeled, seeded cucumber
1/2 cup red wine vinegar
1/4 cup olive oil
5 teaspoons Worcestershire sauce
5 dashes hot pepper sauce
2 cloves garlic, crushed Hot cooked rice
Directions
Combine flour, 1 teaspoon of the salt, the paprika and 1/8 teaspoon of the black pepper in shallow dish.
Add chicken, one piece at a time, dredging to coat.
Heat vegetable oil in large skillet over medium heat; add chicken.
Cook about 10 minutes or until brown on both sides; drain off oil.
Combine remaining ingredients, except rice, in large bowl.
Stir in remaining 1/2 teaspoon salt and 1/8 teaspoon black pepper.
Reserve 1 cup of the tomato mixture; cover and refrigerate.
Pour remaining tomato mixture over chicken in skillet.
Cover; cook over medium heat, turning occasionally, about 30 minutes or until chicken is tender.
Arrange chicken on serving platter; spoon about 1 cup pan juices over chicken.
Add chicken, one piece at a time, dredging to coat.
Heat vegetable oil in large skillet over medium heat; add chicken.
Cook about 10 minutes or until brown on both sides; drain off oil.
Combine remaining ingredients, except rice, in large bowl.
Stir in remaining 1/2 teaspoon salt and 1/8 teaspoon black pepper.
Reserve 1 cup of the tomato mixture; cover and refrigerate.
Pour remaining tomato mixture over chicken in skillet.
Cover; cook over medium heat, turning occasionally, about 30 minutes or until chicken is tender.
Arrange chicken on serving platter; spoon about 1 cup pan juices over chicken.
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