Yield: 6 Servings
Measure | Ingredient |
---|---|
6 \N | Chick breast halves |
½ teaspoon | Dry oregano -- crushed |
\N \N | Boneless -- skinless |
1 small | Red bell pepper -- cut |
2 teaspoons | Ground cumin |
\N \N | Thin strips |
1 large | Onion -- cut 1/2\"wedges |
1 small | Green pepper -- cut |
3 \N | Cloves garlic -- minced |
\N \N | Thin strips |
1 tablespoon | Olive oil or veg oil |
⅓ cup | Slice ripe olives |
28 ounces | Stewed tomatoes |
3 cups | Hot cooked rice -- up to 4c |
⅔ cup | Picante sauce |
2 tablespoons | Chp cilantro -- (opt) |
⅓ cup | Finely diced ham |
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.
Recipe By :
File