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Bloody Mary Chicken
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- #28324
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
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
directions
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.
added by
Leberknodel
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 11, 2011
This is a good and easy recipe but needs (for me) more spices. I used a garlic and herb spice, more worcestishire, cilantro and onions chopped up. Turned out yummy, served over white rice.