1 large chicken breast, cut into 1/4 inch cubes
3 tablespoons olive oil
1 pint chopped onion
1 (16 ounce) can diced tomato
2 cloves garlic, minced
salt and pepper to taste
Place chicken in a roasting pan with liquid inside. Place lid on pan, and cover with aluminum foil. Heat oil in large saucepan over medium heat. Remove chicken from roasting pan, using tongs to avoid burning. Place on foil. Fry in oil for 5 minutes, turning once. Sprinkle with chopped onion, tomato, and garlic.
Add chicken to roasting pan by spoonfuls, stirring to coat. Cover pan, and bring to a boil. Reduce heat to low. Cover, and simmer for 5 to 10 minutes, or until chicken is cooked through and juices run clear.
Remove chicken from oven. Using a slotted spoon, place lid on pan. Place roasting pan on rack, and keep warm in oven. Place roasting pan on rack. Place rack on stove, and water in pan until to a height of about 1/4 inch, to allow roasting to cool. Place roasting pan on rack in oven. Place rack on heat, and bring to a medium heat.
Roast in oven for 20 to 25 minutes, or until chicken is cooked through and juices run clear. Remove rack from oven, and turn chicken over. Grill on medium heat 5 minutes per side. Drain fat, and stir in spinach. Garnish with parsley and parsley strainer. Serve with pasta or chicken as pasta.
This was a really easy, and very tasty rotisserie chicken. I used freshly caught, FLA, chicken breast and didn't coat the chicken with butter. I cooked it at a lower temp (-20 C) and it turned out perfectly. The beauty of this recipe is that you can adjust the thickness of the chicken according to how brown your rotisserie chicken is. I cooked mine at a lower temp (-20 C) but they retained their shape and were easier to handle. At the end, I sprinkled garlic powder and cheddar cheese on my chicken and broiled it for a few minutes. It came out alive and with all the veggies. Thanks for sharing this easy, healthy rotisserie chicken recipe!
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