South of the Border Chicken Cacciatore
Source of Recipe
"Nana" to Bubbe & Alex
4 chicken breasts, bone-in
4 clove garlic, chopped
1 (14-oz.) jar pizza sauce
1 (8-oz.) jar Ortega® Medium Taco Sauce
1 medium onion, cut into wedges
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup frozen corn
1/2 cup water
2 Tbs olive oil
2 tsp chopped fresh parsley
1/8 tsp salt
1/8 tsp freshly ground black pepper
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.
Servings: 4
Preparation time: 25 minutes
Cooking time: 52 minutes
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