Update my dinner status, I'm making this tonight.
79 chefs marked this as Favorite
5 chefs marked this as Try Soon
Servings: 4 - 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In an 8-quart-capacity Dutch oven or saucepot over medium heat, saute chicken in oil for 20 minutes, seasoning with salt, pepper and cayenne pepper to taste. Remove chicken to a platter, and set aside.
Add garlic, onion, bell pepper, green onions and jalapeno pepper to oil remaining in the pot; saute 5 minutes. Add tomato sauce, diced tomatoes and tomato paste; stir in cornstarch mixture and simmer 10 minutes.
Return chicken and any accumulated juices to pot over low heat. Add 1/4 cup of liquid (water, red wine, or beer) to sauce. Add Italian seasoning, oregano and bay leaf. Cover and simmer 20 minutes. Serve over hot cooked linguine with garlic bread; garnish with parsley or cilantro sprigs.
Serves 4 to 6
