Bloody Mary Chicken
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Serves/Makes: 4
Ready in: 30-60 minutes
- 2 cups spicy Clamato juice or vegetable juice cocktail
- 1 can (28 ounce size) undrained diced or stewed tomatoes, preferably with herbs and spices
- 2 cloves minced garlic
- OR
- 2 teaspoons bottled minced garlic
- 1 tablespoon Worcestershire sauce
- 4 skinless, boneless chicken breast halves
- OR
- 8 chicken thighs
***Optional***
- 2 tablespoons vodka
- 2 thinly sliced celery stalks
- several dashes hot pepper sauce
Pour juice and entire contents of can of tomatoes into a large wide saucepan. If using whole tomatoes, break up. Place over medium-high heat. Add garlic and Worcestershire sauce. Bring to a boil, stirring occasionally. To thicken, gently boil, uncovered and stirring often. Trim fat from chicken and discard. Cut chicken into 1/2-inch strips. When sauce is almost as thick as you\'d like, add chicken, separating strips. Reduce heat and simmer, uncovered and stirring often, until chicken is cooked, from 6 to 8 minutes. Spoon over hot pasta or rice. Great with steamed green beans and a sprinkling of Parmesan or chopped coriander. Refrigerated sauce will keep well for 2 days. In keeping with the Bloody Mary theme, stir the vodka into sauce when you add chicken, and add celery. For extra fire, add hot pepper sauce.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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