Fresh Gazpacho Chicken Recipe
I love this Fresh Gazpacho Chicken recipe for it brings really positive comments every single time I cook it. It is an effortless Side Dish. The Fresh Gazpacho Chicken is made with Chicken which is easy to find at any grocery store. Serve your family this delectable Fresh Gazpacho Chicken today. They are gonna love it!
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.
