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Bloody Mary Chicken
Makes: 4 servings

2 cups spicy Clamato juice or vegetable juice cocktail
28-oz can undrained diced or stewed tomatoes, with herbs and spices
2 minced garlic cloves or 1 to 2 tsp bottled minced garlic
1 Tbsp Worcestershire sauce
4 skinless, boneless chicken breasts or 8 thighs

Pour juice and entire contents of can of tomatoes into a large wide
saucepan. If using whole tomatoes, break up. Place over medium-high
heat. Add garlic and Worcestershire sauce. Bring to a boil, stirring
occasionally. To thicken, gently boil, uncovered and stirring often.
Trim fat from chicken and discard. Cut chicken into 1/2-inch (1-cm)
strips. When sauce is almost as thick as you'd like, add chicken,
separating strips. Reduce heat and simmer, uncovered and stirring
often, until chicken is cooked, from 6 to 8 minutes. Spoon over
hot pasta or rice. Great with steamed green beans and a sprinkling
of Parmesan or chopped coriander. Refrigerated sauce will keep well
for 2 days. More pizzazz In keeping with the Bloody Mary theme,
stir a couple of tablespoons of vodka into sauce when you add
chicken, and add 2 or 3 thinly sliced celery stalks. For extra
fire, add dashes of hot pepper sauce.


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