Bloody Mary Chicken
If you are looking for spicy chicken recipes, this Bloody Mary Chicken recipe has a kick for you. It's an easy chicken recipe with a dash of alcohol and a pinch of hot sauce.
Cooking Time8 min
Ingredients
- 2 cups spicy Clamato juice or vegetable juice cocktail
- 1 can (28 ounce) undrained diced or stewed tomatoes, with herbs and spices
- 2 minced garlic cloves or 1 to 2 teaspoons of bottled minced garlic
- 1 tablespoon Worcestershire sauce
- 4 skinless, boneless chicken breasts or 8 thighs
- 2 tablespoons vodka, optional
- 2 to 3 celery stalks, thinly sliced, optional
- dash of hot pepper sauce, optional
Instructions
- Pour juice and entire contents of can of tomatoes into a large wide saucepan. If using whole tomatoes, break up.
- Place over medium-high heat.
- Add garlic and Worcestershire sauce.
- Bring to a boil, stirring occasionally. To thicken, gently boil, uncovered and stirring often.
- Trim fat from chicken and discard. Cut chicken into 1/2-inch (1-cm) strips.
- When sauce is almost as thick as you'd like, add chicken, separating strips.
- Reduce heat and simmer, uncovered for about 6 to 8 minutes, stirring often, until chicken is cooked.
- Spoon over hot pasta or rice. Great with steamed green beans and a sprinkling of Parmesan or chopped coriander. Refrigerated sauce will keep well for 2 days.
- For more pizzazz, in keeping with the Bloody Mary theme, stir a couple of tablespoons of vodka into sauce when you add chicken, and add 2 or 3 thinly sliced celery stalks.
- For extra fire, add dashes of hot pepper sauce.
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