This chicken dish is a
funky infusion of Mexican and Italian flavors.
South-of-the-Border
Chicken Cacciatore
- 4 bone-in chicken breasts,
about 2 1/2 pounds
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground
pepper
- 2 tablespoons olive oil
- 1 medium onion, cut into
wedges
4 cloves garlic, chopped
- 1 red bell pepper, thinly
sliced
1 green bell pepper, thinly sliced
1 (14-ounce) can pizza sauce
1 (8-ounce) jar taco sauce
1/2 cup water
2 teaspoons fresh parsley, chopped
1 cup frozen corn
3/4 cup cornbread stuffing for garnish (optional)
- Rice or pasta for accompaniment
- Sprinkle chicken breasts
with salt and pepper.
- In large, deep skillet
over medium-high heat, warm oil. Add chicken breasts and saute
until browned on all sides, about 3 minutes per side. Remove
chicken and set aside.
- Reduce heat to medium-low
and pour off all but 1 tablespoon oil. Add onion, garlic and
bell peppers; cook, stirring often, until softened, about 6 minutes.
Stir in pizza and taco sauces; add water and parsley. Return
chicken to skillet; bring sauce to simmer. Reduce heat to low;
cover and simmer for 20 minutes, turning chicken after 10 minutes.
- Stir in corn, turning
chicken again; continue to simmer uncovered for another 10 minutes.
Spoon into serving dish, sprinkle with corn stuffing.
- Serve over rice or pasta.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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