Ingredients for Poached Chicken Portuguese
- 2 tablespoons olive oil
- 2 chopped scallions
- 2 cloves minced garlic
- 1 teaspoon hot pepper sauce
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons red wine vinegar
- 1 bay leaf
- 3 whole cloves
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon saffron threads
- freshly ground black pepper to taste
- 2 boneless, skinless chicken breasts
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How to Make Poached Chicken Portuguese
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
- Add 2 chopped scallions and cook until lightly browned, about 3 minutes.
- Add 2 cloves minced garlic and 1 teaspoon of your favorite hot pepper sauce (e.g., Tabasco).
- Cook for 1 minute, stirring constantly.
- Add 1 (14.5 ounce) can of diced tomatoes, 2 tablespoons of red wine vinegar, 1 bay leaf, 3 whole cloves, 1 teaspoon Worcestershire sauce, a pinch of saffron threads (about 1/8 teaspoon), and freshly ground black pepper to taste.
- Bring the mixture to a boil, then reduce heat to low, and simmer uncovered for 15 minutes, allowing the sauce to thicken slightly.
- Gently place 2 boneless, skinless chicken breasts on top of the sauce. Cover the pan, and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the pan and let it rest for 5 minutes before slicing and serving. Spoon the sauce over the chicken before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
15g
Fat
11g
Carbs
2g
