South-of-the-Border Chicken Cacciatore

Cacciatore comes alive in this spicy Mexican version.

Yield: 4 servings

Ingredients

• 4 bone-in chicken breasts (about 2 1/2 pounds)
• 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

1. Sprinkle chicken breasts with salt and pepper. In large, deep skillet over medium high heat, warm oil. Add chicken breasts and sauté until browned on all sides, about 3 minutes per side.
2. Remove chicken and set aside.
3. 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.
4. 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.
5. Stir in corn, turning chicken again; continue to simmer uncovered for another 10 minutes.
6. Spoon into serving dish, sprinkle with corn stuffing.
7. Serve over rice or pasta.

Attribution

Recipe and photo used with permission from: National Chicken Council