Catalina Chicken Sweet Tangy (Print Version)
# Ingredients:
→ Main
01 -
4 boneless skinless chicken breasts
02 -
1.5 teaspoons kosher salt
03 -
0.5 teaspoon cracked black pepper
→ Cooking Fats
04 -
2 tablespoons butter, unsalted
05 -
3 tablespoons olive oil, extra-virgin, split up
→ Vegetables
06 -
1 big sweet onion, cut into cubes
07 -
2 red bell peppers, sliced into 0.5 cm pieces
08 -
225 grams mushrooms, divided into quarters
→ Sauce
09 -
2 tablespoons regular flour
10 -
0.5 teaspoon chili powder
11 -
1 teaspoon smoked paprika
12 -
1 tablespoon Worcestershire sauce
13 -
2 tablespoons vinegar, white wine
14 -
2 tablespoons honey
15 -
1 tablespoon tomato paste
16 -
60 ml ketchup
17 -
300 ml broth, chicken
# Instructions:
01 -
Take the foil off and spoon some sauce over the chicken again. Return it to the oven, uncovered, for another 15 minutes. You want the peppers to get a little caramelized and the sauce to thicken up.
02 -
Pop the dish in the oven for 35-45 minutes. At the halfway mark, open it up and baste the chicken with the sauce. When the chicken’s fully cooked, you’re ready for the next step.
03 -
Carefully pour the hot sauce all over the chicken and veggies in your dish. Cover snugly with aluminum foil.
04 -
Dust the cooked onions with flour and let it cook for about a minute. Slowly pour in your whisked sauce. Let this bubble and thicken for a few minutes while you stir—don’t let it burn.
05 -
While you’re sauteing the onion, mix chicken broth, ketchup, tomato paste, honey, white wine vinegar, Worcestershire, smoked paprika, and chili powder together in a bowl. Just whisk ‘em up until smooth.
06 -
After setting up the peppers, heat what’s left of your olive oil in the skillet, toss in the chopped onion, and fry it for five minutes or so till soft.
07 -
Drop those bell pepper strips into the baking dish over the mushrooms and chicken. Let ‘em hang out there till you’re ready for the next layer.
08 -
Toss the butter into your skillet and melt it. Add the chunked mushrooms and cook for a couple of minutes till they’re just golden. Move mushrooms over to the baking dish, layering them on top of the chicken.
09 -
Get a heavy pan nice and hot over medium-high, then swirl in half your olive oil. Sear chicken for around 5 minutes on each side so it colors up. Move chicken into your prepared dish.
10 -
Dry your chicken breasts with paper towels. Sprinkle both sides with salt and pepper, making sure they’re all coated.
11 -
Crank your oven up to 175°C. Spray some oil on a 23x33 cm dish to coat it, then set it aside until you’re ready to pile things in.
# Notes:
01 -
If you want a flavor boost, slice the chicken up before you plate it and pour lots of the sauce on top.