Wednesday, March 2, 2011

Cinnamon Stewed Chicken

You are going to fall in love with this thing of beauty! and so will your family. It's easy, super delicious and makes perfect left overs...what more can you ask for? I hope you love it...
Cinnamon Stewed Chicken
3-4 chicken breasts (sliced into cutlets)
3 tsp. ground cinnamon, divided
2 tsp. salt
1 tsp. ground pepper
5 cloves garlic, peeled and minced
2 tsp extra-virgin olive oil
1 large yellow onion, peeled and chopped
2 cups water
1 can (6 ounces) tomato paste
1 Tbsp. dried Italian seasoning
1 cup orzo, cooked according to package directions
Feta cheese
1. Mix 2 tsp. cinnamon, salt and pepper. Pat the chicken dry and rub both sides of each chicken breast with the cinnamon mixture.
2. Heat the olive oil in a saucepan and add the onion and garlic. Saute until the onions are soft. Add 1 tsp. of cinnamon and mix in 1 cup water and tomato paste. When the tomato paste and water are mix thoroughly, add in another cup of water and the italian seasoning. Transfer to a large soup pot and add your rubbed chicken to the sauce.
3. Your liquid should cover most of the chicken breasts. Bring to a boil. Then cover the pot and simmer over medium-low heat for about an hour and a half, or until chicken is tender and cooked through. Your house will now smell like cinnamon heaven.
4. Cook the orzo according to the package directions and then serve with a beautiful fall apart chicken breast dripping in you delicious sauce. Crumble with feta cheese and enjoy.

Now that you have dinner planned for tomorrow,
you can enjoy thrifty tips #1

See you then!

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