South-of-the-Border Chicken Cacciatore

  • Yield 4 servings
  • Prep 25r
  • Cook 60 mins

National Chicken Council


4 -- chicken breasts, about 2-1/2 pounds (bone in)
4 cloves garlic, chopped
1 -- (14-ounce) can pizza sauce
1 -- (8-ounce) jar 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 tablespoons olive oil
2 teaspoons fresh parsley, chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 cup cornbread stuffing for garnish


  1. 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.
  2. 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.
  3. 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.