Spicy Chicken Sautee

  This is one of my favorite 'simple' dishes to make. It requires very
little prep and cooking time. And it's geared to the single cook. I've
never tried making this for more then me. I think it would be hard since
you quickly run out of real-estate in the frying pan with more then 2
breasts.

Ingredients:

1 T chili powder

1 t ground cumin (I LOVE cumin, it's so 'earthy', I buy the seeds and
grind it in my bean grinder. It's not recommended to use the same grinder
for spices and coffee beans, unless you like curry coffee)

1/8 t cayenne

1 T olive oil

1 c. chicken broth

1 T vinegar

16oz can diced tomatoes (I prefer Contadina they're smaller chunks and the
tastiest)

1-2 jalapeno peppers (de-seed to remove some heat, or omit if you like)

2 boneless chicken breasts (1 if it's big or you're not really hungry, if
you like you can pound the chicken thinner)


Cooking:

Mix the dry ingredients. 

Rub most of the dry mix into both sides of the breasts, save a teaspoon or
so.

Heat oil in a skillet

Add breasts, saute 2-3 mins, the chili powder mix will make them brown
real nicely. Temporarily remove when done sauteing

Add broth, vinegar and remaining spice mix (I use a bouillon cube to make
the broth, it's not worth using anything else for this small amount)

Boil 1-2 minutes

Return chicken to skillet

Add tomatoes and chillies

Simmer until chicken is cooked. (usually 10-15 mins, longer if paranoid)

Server over pasta (I prefer angel hair for this dish)

Instead of simmering, I cook this a little differently. I cook on med-hi
heat stirring constantly (to prevent scorching) and mashing the tomatoes
with my spoon. This creates a deliciously thick sauce. Then simmer it
to make sure the chicken is fully cooked.