We served this main over mac-and-cheese for an indulgent meal, but it’s also fabulous served on a bun or in tortillas with slaw.
- 1 (1 lb.) bone-in skin-on chicken breast
- 2 tsp olive oil
- 1/2 c finely diced onions
- 1/2 c chopped red peppers
- 1 tbsp minced garlic
- 1/2 c chicken stock
- 1/2 c crushed tomatoes
- 1 lime, juiced
- 1 tbsp canned diced chiles
- 2 tsp chopped fresh parsley
Heat oven to 350°F. In oven-safe pot over medium heat, sear chicken in oil 10 min. Transfer to plate. In pot, cook next 3 ingredients 2–3 min. Add remaining ingredients, 1/4 tsp. salt and chicken. Cover pot lightly; transfer to oven. Cook 30–40 min.
Remove chicken; shred, discarding skin and bones. Strain liquid into bowl; discard solids. Pour liquid back into pot; bring to a boil. Cook 15–20 min. until thickened. Stir in shredded chicken. Serve over pasta, if desired.
Enjoy with... smoked cheddar mac.
For a rich side, we whipped up a quick stovetop mac-and-cheese while the chicken’s sauce simmered down. To do: Cook 4 oz. penne according to package instructions; drain. In bowl, whisk 1/4 cup milk with 1 1/2 tsp. cornstarch; season with salt and pepper. In pot, melt 3 tbsp. unsalted butter. Add milk mixture; whisk 1 min. Add 1 cup grated smoked cheddar cheese and 1/2 cup grated fontina cheese; stir until smooth. Add up to 4 tsp. milk if sauce is too thick. Fold in pasta.