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South-of-the-Border Chicken Cacciatore

South of the Border Chicken Cacciatore

Cacciatore comes alive in this spicy Mexican version.


  • 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


  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.

Serves 4

Recipe and photo credit: National Chicken Council.


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