Picante pollo con pimientos
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chick breast halves | |
| ½ | teaspoon | Dry oregano -- crushed |
| Boneless -- skinless | ||
| 1 | small | Red bell pepper -- cut |
| 2 | teaspoons | Ground cumin |
| Thin strips | ||
| 1 | large | Onion -- cut 1/2\"wedges |
| 1 | small | Green pepper -- cut |
| 3 | Cloves garlic -- minced | |
| 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 |
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.
Recipe By :
File