Pollo en Salsa Roja

Instructions

1. Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic to the onion and sauté for another 1 minute, stirring frequently to prevent burning.
3. Add the diced tomatoes, chicken broth, tomato paste, ground cumin, chili powder, salt, black pepper, and cayenne pepper (if using) to the skillet. Stir well to combine all the ingredients.
4. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for about 10 minutes to allow the flavors to meld together.
5. While the sauce is simmering, season the chicken breasts with a pinch of salt and pepper on both sides.
6. Increase the heat under the skillet to medium-high and carefully place the chicken breasts in the sauce. Make sure to coat them well with the sauce.
7. Cover the skillet and reduce the heat to medium-low. Let the chicken cook in the sauce for about 25-30 minutes, or until fully cooked and tender. Ensure the internal temperature reaches 165°F.
8. Once the chicken is cooked through, remove it from the skillet and set aside.
9. Increase the heat to medium-high to thicken the sauce, if needed. Simmer for an additional 5 minutes while stirring frequently.
10. Return the chicken to the skillet, lightly coat with the sauce, and allow it to heat through for 2 more minutes.
11. Garnish with freshly chopped cilantro and a squeeze of lime juice before serving. Serve hot with a side of rice or tortillas.