Side Pannel
Picante Pollo Con Pimientos
Picante Pollo Con Pimientos
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican
Ingredients List
- 6 Chick breast halves
- 1/2 ts Dry oregano -- crushed
- Boneless -- skinless
- 1 sm Red bell pepper -- cut
- 2 ts Ground cumin
- Thin strips
- 1 lg Onion -- cut 1/2"wedges
- 1 sm Green pepper -- cut
- 3 Cloves garlic -- minced
- Thin strips
- 1 tb Olive oil or veg oil
- 1/3 c Slice ripe olives
- 28 oz Stewed tomatoes
- 3 c Hot cooked rice -- up to 4c
- 2/3 c Picante sauce
- 2 tb Chp cilantro -- (opt)
- 1/3 c Finely diced ham
Directions
Rub 1 t. of cumin evenly onto both sides of chicken; set aside. In large
skillet, cook onion and garlic in oil until onion is tender but not brown.
Add tomatoes, picante sauce, ham, oregano and remainning cumin; mix well.
Bring to boil, stirring occasionally. Add chicken; spoon sauce over
chicken. Reduce heat, cover and simmer until chicken is cooked through,
about 15 minutes. Remove chicken from skillet; keep warm. Add peppers and
olives to skillet. Bring to a boil; reduce heat and simmer 10 to 15 minutes
or until peppers are tender and sauce is thickened. Arrange chicken over
rice; Spoon sauce over chicke and rice. Sprinkle with > cilantro, if
desried, and serve with additioanl picante sauce.
skillet, cook onion and garlic in oil until onion is tender but not brown.
Add tomatoes, picante sauce, ham, oregano and remainning cumin; mix well.
Bring to boil, stirring occasionally. Add chicken; spoon sauce over
chicken. Reduce heat, cover and simmer until chicken is cooked through,
about 15 minutes. Remove chicken from skillet; keep warm. Add peppers and
olives to skillet. Bring to a boil; reduce heat and simmer 10 to 15 minutes
or until peppers are tender and sauce is thickened. Arrange chicken over
rice; Spoon sauce over chicke and rice. Sprinkle with > cilantro, if
desried, and serve with additioanl picante sauce.
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