Healthy & Flavorful Gazpacho Chicken Recipe | Easy Dinner

INGREDIENTS

1/4 cup all-purpose flour 1‑1/2 teaspoons salt, divided 1/2 teaspoon paprika 1/4 teaspoon black pepper, divided 2 whole chicken breasts, split 1 medium tomato, seeded and chopped 1 medium onion, chopped 1 medium green bell pepper, chopped 1 small cucumber, peeded, seeded and chopped 1/4 cup vegetable oil 2 cloves garlic, minced 2‑1/2 cups tomato juice 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 1/2 cup red wine vinegar 1/4 cup olive oil 5 teaspoons Worcestershire sauce 5 dashes hot pepper sauce Hot cooked rice

PREPARATION:

1. Combine flour, 1 teaspoon salt, paprika and 1/8 teaspoon black pepper in shallow dish. Coat chicken, one piece at a time, in flour mixture, shaking off excess.
2. Heat vegetable oil in large skillet over medium heat; add chicken to skillet in single layer. Cook 10 minutes or until chicken is lightly browned on both sides.
3. Remove chicken to paper towel-lined baking sheets, using tongs or slotted spoon; keep warm in preheated 200°F oven. Drain oil from skillet.
4. Place prepared tomato, onion, bell pepper and cucumber in large bowl. Stir garlic, tomato juice, carrots, celery, vinegar, olive oil, Worcestershire sauce, pepper sauce, remaining 1/2 teaspoon salt and 1/8 teaspoon black pepper into vegetabless. Reserve 1 cup tomato mixture; cover and refrigerate.
5. Return chicken to skillet. Pour remaining tomato mixture over chicken. Cover; cook over medium heat, turning occasionally, 30 minutes or until tender. Arrange chicken on serving platter; spoon sauce over chicken. Serve with chilled tomato mixture and rice. Garnish, if desired.

This recipe appears in: European