Mexican-Boreal Chicken in Tomato Sauce Recipe
Mexican-Boreal Chicken in Tomato Sauce Recipe
BBQ Low & Slow Lifestyle
2
10 minutes
30 minutes
On the barbecue, in the smoker or on the stovetop, these chicken breasts in tomato sauce are delicious! Cree Blend brings boreal flavour to this easy Mexican-inspired dish. Original recipe by BBQ Low & Slow Lifestyle (Facebook).
Ingrédients / Ingredients
- 1½ tbsp Cree Blend
- 2 boneless, skinless chicken breasts, trimmed
- Olive oil
- 1 red bell pepper, quartered
- 680 mL canned tomato sauce
- 2 jalapeño peppers, sliced and seeded
- 1 large onion, chopped
- ½ cup green olives, stuffed or plain
- 1 tbsp La Scorbut hot sauce (or another hot sauce)
- 120 g crème fraîche
- 1 cup grated sharp cheddar
GARNISH
- 3 slices cooked bacon, roughly chopped
- Boreal Pepper Mix, to taste
- ¼ cup chopped fresh cilantro (or Italian parsley)
Instructions/ Directions
Rub ½ tbsp Cree Blend over the chicken breasts.
Grill the chicken breasts on the barbecue until fully cooked.
Grill the red bell pepper quarters, then roughly chop.
In a barbecue- or oven-safe skillet, soften the onion in a little olive oil. Add jalapeños, red peppers and olives; sauté for 1 minute.
Add tomato sauce, the remaining 1 tbsp Cree Blend and hot sauce. Bring to a boil, reduce heat and simmer for 5 minutes.
Stir in crème fraîche until combined.
Nestle the chicken breasts in the sauce and top with grated cheddar.
For a smoker, use maple or apple wood and smoke the skillet for 15 minutes. Otherwise, bake in a preheated 400°F oven for 15 minutes.
Just before serving, add bacon, cilantro and Boreal Pepper Mix.
Serve with rice and/or a salad. Enjoy!