Recipe of the Week: Red Chicken Bake in Tomato-Beet Sauce
Anne-Marie and Jones Talmadge
Red Chicken Bake in Tomato-Beet Sauce
4 tbs. olive oil
½ Red onion minced
5 cloves of minced garlic
(optional 1 red pepper minced)
2 lbs. organic pastured chicken thighs, or tenders, or chopped breast
4 large beats cubed
1 can tomato sauce
1 can crushed tomato
1 can tomato paste
2 tbsp. Paprika powder
1 tsp. Cayenne Pepper
Salt to taste
Pepper to taste
Sauté onions, garlic, and optional red pepper with the olive oil in a medium pan for 10 minutes or until caramelized. Pour into a deep tin or cake baking pan, place chicken on top, then around the chicken and the cubed beets and tomatoes. Cover the chicken in tomato paste and the spices. Bake at 350 degrees for 30-40 min. Serve with mixed vegetables or over kale.