Catalina Chicken Sweet Tangy (Print Version)
# Ingredients:
→ Main
01 -
4 boneless, skinless chicken breasts
02 -
1.5 tsp kosher salt
03 -
0.5 tsp cracked black pepper
→ Cooking Fats
04 -
2 tbsp unsalted butter
05 -
3 tbsp extra-virgin olive oil, split
→ Vegetables
06 -
1 big sweet onion, chopped up
07 -
2 large red bell peppers, sliced into thin strips
08 -
225 g mushrooms, chopped into quarters
→ Sauce
09 -
2 tbsp all-purpose flour
10 -
0.5 tsp chili powder
11 -
1 tsp smoked paprika
12 -
1 tbsp Worcestershire sauce
13 -
2 tbsp white wine vinegar
14 -
2 tbsp honey
15 -
1 tbsp tomato paste
16 -
60 ml ketchup
17 -
300 ml chicken broth
# Instructions:
01 -
Pop off the foil, baste one last time, let it bake open for about 15 more minutes so the peppers can get some color and your sauce thickens up.
02 -
Slide it in the oven for 35–45 minutes. When you're halfway, baste some sauce over the chicken, then keep baking until done.
03 -
Take the hot sauce and pour it all over what’s in your dish. Cover it up tight with foil.
04 -
Sprinkle flour on the onions and cook for a minute. Slowly pour in your premixed sauce. Keep stirring while it bubbles for 3 to 4 minutes until it’s looking a little thicker.
05 -
While onions are going, grab a bowl and whisk together chicken broth, ketchup, tomato paste, honey, vinegar, Worcestershire, smoked paprika, and chili powder.
06 -
Toss your pan back on the heat, pour in the last of the olive oil, and cook those onions until they're soft, about five minutes.
07 -
Pile all your red pepper strips right over the mushrooms and chicken.
08 -
Throw butter into the skillet and let it melt. Add mushrooms, cook for 2 minutes so they get some browning, then put them on top of the chicken in your baking pan.
09 -
Crank up the heat to medium-high, pour in 2 tablespoons of olive oil, and once it’s hot sear the chicken 5 minutes per side until you see that golden color. Move chicken into the baking dish.
10 -
Use paper towels to dry the chicken off, then sprinkle salt and pepper all over.
11 -
Fire up your oven to 175°C. Spray a 23x33 cm dish with oil and set to the side.
# Notes:
01 -
Want a little extra flavor? Slice your chicken up right before serving, and spoon a bunch of that sauce on top.