South-of-the-Border Chicken Cacciatore
- Yield 4 servings
- Prep 25r
- Cook 60 mins
National Chicken Council
Ingredients
- 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
Instructions
- 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.
