Instructions
| 1 |
Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken; cook 3 minutes on each side until lightly browned. Remove and set aside.
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| 2 |
Add remaining oil, shallots and garlic to pan; cook 1 minute to soften. Stir in tomato sauce, soy sauce, lemon juice, water and bay leaf.
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| 3 |
Bring to a boil; reduce heat to medium-low. Stir in chili powder, oregano and pepper. Add chicken; cover and cook 12-15 minutes, turning occasionally or until chicken is fully cooked (thermometer inserted in the thickest part of the breast registers 170°F).
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| 4 |
Serve chicken over rice, if desired.
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Henriette Lockwood
