Fresh Gazpacho Chicken

Fresh Gazpacho Chicken

Fresh Gazpacho Chicken


Makes 4 servings


1/4 cup all-purpose flour
1-1/2 teaspoons salt, divided
1/2 teaspoon paprika
1/4 teaspoon black pepper, divided
2 whole chicken breasts, split
1 medium tomato, seeded and chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
1 small cucumber, peeded, seeded and chopped
1/4 cup vegetable oil
2 cloves garlic, minced
2-1/2 cups tomato juice
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup red wine vinegar
1/4 cup olive oil
5 teaspoons Worcestershire sauce
5 dashes hot pepper sauce
Hot cooked rice


  1. Combine flour, 1 teaspoon salt, paprika and 1/8 teaspoon black pepper in shallow dish. Coat chicken, one piece at a time, in flour mixture, shaking off excess.
  2. Heat vegetable oil in large skillet over medium heat; add chicken to skillet in single layer. Cook 10 minutes or until chicken is lightly browned on both sides.
  3. Remove chicken to paper towel-lined baking sheets, using tongs or slotted spoon; keep warm in preheated 200°F oven. Drain oil from skillet.
  4. Place prepared tomato, onion, bell pepper and cucumber in large bowl. Stir garlic, tomato juice, carrots, celery, vinegar, olive oil, Worcestershire sauce, pepper sauce, remaining 1/2 teaspoon salt and 1/8 teaspoon black pepper into vegetabless. Reserve 1 cup tomato mixture; cover and refrigerate.
  5. Return chicken to skillet. Pour remaining tomato mixture over chicken. Cover; cook over medium heat, turning occasionally, 30 minutes or until tender. Arrange chicken on serving platter; spoon sauce over chicken. Serve with chilled tomato mixture and rice. Garnish, if desired.

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