Cinammon and Chicken?! I know. Curiosity was the reason I dug in to this dish served at the Huntsman Hotel located inside the This is the Place Heritage Park in Salt Lake City, Utah. It was so delicious, I just had to find a way to recreate it at home.
Ingredients:
4 lbs. skinless, bone-in chicken
1 Tbsp of oil (for browning chicken)
1 large can tomato sauce
water
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
3 Tbsp cinammon
Be sure to use bone-in chicken, the sauce does not reach the same depth of flavor without them. Brown the chicken first on medium heat (about ten minutes) sprinkling with half of the salt. Pour tomato sauce over the chicken and 1/3 can of water. Add spices, stirring gently around the meat. Keep heat on medium. Simmer for 45 minutes until chicken is cooked thoroughly. This dish serves 8 and would probably be phenomenal with carmelized onions and garlic pureed into the sauce.
Serve with white rice and your favorite steamed veggies.
Ingredients:
4 lbs. skinless, bone-in chicken
1 Tbsp of oil (for browning chicken)
1 large can tomato sauce
water
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
3 Tbsp cinammon
Be sure to use bone-in chicken, the sauce does not reach the same depth of flavor without them. Brown the chicken first on medium heat (about ten minutes) sprinkling with half of the salt. Pour tomato sauce over the chicken and 1/3 can of water. Add spices, stirring gently around the meat. Keep heat on medium. Simmer for 45 minutes until chicken is cooked thoroughly. This dish serves 8 and would probably be phenomenal with carmelized onions and garlic pureed into the sauce.
Serve with white rice and your favorite steamed veggies.
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