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3 skinless and boneless chicken breasts, cut lengthwise
One 28-ounce can Italian plum tomatoes, cut into 1-inch pieces (reserve liquid)
1/2 cup defatted chicken broth
1 large yellow onion, chopped
2 Tablespoons garlic, coarsely chopped
2 medium zucchini, cut into 1-inch cubes
2 red bell peppers, cut into 1-inch squares
2 Tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons curry powder
1 teaspoon oregano
1/8 teaspoon ground allspice
1 cup dark red kidney beans, drained
1 Tablespoon fresh lemon juice
4 Tablespoons chopped parsley Freshly ground black pepper
Hot Sauce (about 10 shakes or to taste)
Rice
1 cup plain yogurt (optional)
4 scallions, thinly sliced diagonally (optional)
Preheat oven to 375 degrees. Place chicken in a shallow roasting pan and cover with 1/2 cup tomato liquid. Cover with aluminum foil. Bake for 20 to 25 minutes. Discard liquid and cool chicken slightly. Cube chicken into 1-inch pieces; cover and reserve.
In a large, heavy pot, cook broth, onion, and garlic over low heat for 3 minutes, stirring occasionally. Add zucchini and red bell peppers; cook, covered, for 8 minutes. Add tomatoes, remaining tomato liquid, chili powder, cumin, curry powder, oregano, and allspice. Simmer uncovered over low heat for 3 minutes, stirring once. Add chicken, kidney beans, lemon juice, 2 Tablespoons parsley, black pepper, and pepper sauce. Simmer over low heat, uncovered, for 10 to 12 minutes, stirring occasionally. Adjust seasonings. Add remaining parsley.
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