Spiced Chicken

If you're looking for an easy weeknight dinner, here you go.  You marinate the chicken overnight, and then basically dump all the other ingredients in a pot and let it cook on the stove until you're ready to serve it.  And you serve it over rice, which means it is an immediate favorite of mine.  I made this for my family a few days before I got married.  I was nervous that we wouldn't like it, because it is kind of a different recipe.  But it was a hit!  I decided it was time to try it out on Caleb.  He ate so much of it, so I think it is safe to say I will be making this again someday.


Spiced Chicken
4 boneless skinless chicken breasts, cut into bite-sized pieces
5 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper*
1/4 tsp cumin
1 lime, juiced
1 onion, diced
1/4 cup butter
1 can (14.5 oz) tomato sauce
1 can (14.5 oz) petite diced tomatoes
1 pint whipping cream

Combine raw chicken pieces, garlic, salt, black pepper, cayenne pepper, cumin, and juice of lime to marinate overnight in the fridge.

Saute the onion in the butter until soft.  Add marinated chicken and cook about 10 minutes, until chicken is cooked through.  Add the tomato sauce and the diced tomatoes.  Cook for 30 minutes over medium-low heat, with the lid on.  Right before serving, add the whipping cream and stir to combine.  Serve over jasmine rice.

*This had the perfect amount of kick for me, but Caleb likes things spicier and thought it could use a little bit more.  Increase or decrease the amount of cayenne depending on how spicy you want this to be.

source:  recipe adapted from tasty kitchen