Simple Way to Make Homemade Braised Chicken in Spicy Spinach Tomato Sauce

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Quick Braised Chicken in Spicy Spinach Tomato Sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Braised Chicken in Spicy Spinach Tomato Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Braised Chicken in Spicy Spinach Tomato Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Braised Chicken in Spicy Spinach Tomato Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Braised Chicken in Spicy Spinach Tomato Sauce estimated approx 60 mins.

To get started with this particular recipe, we must prepare a few ingredients. You can have Braised Chicken in Spicy Spinach Tomato Sauce using 13 ingredients and 9 steps. Here is how you can achieve that.

Creamy banana pepper tomato sauce with spinach

Ingredients and spices that need to be Get to make Braised Chicken in Spicy Spinach Tomato Sauce:

1. 1 1/2 cups olive oil
2. 2 chicken breast
3. 1 large handful of spinach
4. 4 Roma tomatoes
5. 1/2 white onion, diced
6. 1 clove garlic, minced
7. 1 med banana pepper
8. to taste salt
9. to taste black pepper
10. 10 leaves fresh oregano
11. 1/4 tsp dried oregano
12. 1 pinch sugar
13. to taste crushed red pepper (optional)

Instructions to make to make Braised Chicken in Spicy Spinach Tomato Sauce

1. Rinse and roughly chop enough spinach for 2 people (I used a large handful) or however many people you intend to feed. Remember it shrinks drastically when cooked. Skin, core, and dice the tomatoes into large chunks (in half and then each half in thirds) and do not seed. Put in a mixing bowl separate from the spinach.
2. Season each side of your chicken with salt, pepper, and dried oregano. Fill the bottom of a Sauté pan with olive oil (I used about 3/4 cup for an 8" pan)
3. Fill the bottom of a Sauté pan with olive oil (I used about 3/4 cup for an 8" pan)
4. Heat oil until water crackles in the hot oil. You can test this by wetting the tips of your fingers and flicking a tiny drop of water into the pan. (Too much water will send oil everywhere!) Place chicken into pan evenly and cook for about three minutes. Then flip and cook for about three more. Put on a small plate and then in the freezer for 5 min to cool.
5. Add onion and garlic to the mixing bowl with the tomatoes. Cut off the top of the banana pepper and pull out the seeds. Sprinkle some of the seeds into the mixing bowl for added kick, otherwise throw them away. Slice the banana pepper and toss into the mixing bowl.
6. Add salt and pepper to the mixing bowl, I used about 1 tsp salt, but keep in mind how salty you like your food. Same with pepper although I used only a pinch or two. Add dried crushed red pepper for added kick. Chop your fresh oregano (may substitute 1 tsp dried oregano) and add to the bowl as well.
7. Add the rest of the olive oil to the bowl (about 1/2 to 3/4 cup) and mix thoroughly. Add to the pan the chicken was cooked in at a low temp and let simmer, stirring frequently.
8. Take the chicken out of the freezer and slice. When the tomatoes start to cook down and turn into a sauce, add a pinch of sugar and stir in the slices of chicken. Then add the chopped spinach leaves. Stir frequently ad let simmer for 5 to 10 min.
9. As long as your chicken slices are cooked all the way through (no pink or soft raw middle) and the spinach is soft and shrunk, and you are satisfied with your sauce, your dish is done! Serve over your favorite pasta or aside rice, or alone! Enjoy.

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