Creole Guatemalan Tomato Sauce Chicken
Creole tomato sauce is used in our country to eat tostadas, which are crisp corn tortillas covered in sauce, sprinkled with cilantro and powdered cheese (queso duro).
Thinking back, white rice would have been a better choice to serve as a side dish. I don’t know why I made pasta for this. I was probably going for an Italian type of dish and went completely the other way half way through it, which happens a lot when I just start throwing things in to make a quick lunch. I had cilantro and avocados to accompany this, which was perfect.
Creole Guatemalan Tomato Sauce
A Foodies’ Kitchen Original Recipe
Yield: 1 Liter
8 plum tomatoes, whole
1 cilantro bunch
2 onions, quartered
1 red bell pepper, seeded and roughly chopped
1 celery stalk, leaves and all, roughly chopped
1 guaque chile, seeded.
Salt and pepper to taste
- Cook all the vegetables in a pot with about 6 cups of water. Once everything is cooked, transfer the vegetables except for the cilantro, which you will remove, to the blender or food processor, and process until smooth.
- Add water bit by bit to form a semi-thick sauce.
Creole Tomato Sauce Chicken
2 chicken breasts
About 8 cherry tomatoes
½ cups creole tomato sauce
Chopped cilantro, for sprinkling
Queso duro, for sprinkling
1 tablespoon olive oil
½ chopped white onion
- In a medium sized pan, heat the olive oil
- Add the onions and brown the chicken breasts. Season with salt and pepper and brown the breasts 4 minutes on each side.
- Add the cherry tomatoes and the creole tomato sauce.
- Cover and let cook over low heat for about 10 minutes longer.
- To serve, place chicken on plate and spoon the sauce and cherry tomatoes over it. Sprinkle with chopped cilantro and queso duro.
© 2011 – 2015, The Foodies' Kitchen. All rights reserved.