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Categories:
olive oil freshly ground black pepper salt onion red bell pepper carrot garlic chicken broth cider vinegar thyme cloves cinnamon stick pepper
Viewed: 73 - Published at: 3 years agoIngredients
- 4 teaspoons olive oil, divided
- 4 (8-ounce) bone-in chicken breast halves, skinned
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon salt
- 2 cups thinly sliced onion
- 1 1/2 cups thinly sliced red bell pepper
- 1 cup sliced carrot
- 6 garlic cloves, sliced
- 1 1/2 cups fat-free, less-sodium chicken broth
- 1/4 cup cider vinegar
- 1 teaspoon dried thyme
- 3 whole cloves
- 1 (3-inch) cinnamon stick
- 1/4 cup drained sliced pickled jalapeno pepper
Method
- Heat 2 teaspoons oil in a large Dutch oven over medium heat. Sprinkle chicken evenly with 1/4 teaspoon black pepper and salt. Add chicken to pan; cook 5 minutes on each side or until browned. Remove from pan; set aside.
- . Heat remaining 2 teaspoons oil in pan over medium heat. Add onion, bell pepper, carrot, garlic, and remaining 1/4 teaspoon black pepper. Cook over medium heat 5 minutes or until vegetables are crisp-tender, stirring frequently.
- . Add broth and next 4 ingredients to pan; bring to a boil. Return chicken to pan. Cover, reduce heat to low, and simmer 20 minutes or until chicken is done and vegetables are tender.
- . Remove and discard cinnamon stick and cloves. Stir in jalapeno pepper.
