|
South of the Border Chicken Cacciatore
|
|
4
|
|
chicken breasts, bone-in
|
|
4
|
|
clove garlic, chopped
|
|
1
|
|
(14-oz.) jar pizza sauce
|
|
1
|
|
(8-oz.) jar Ortega® Medium 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
|
Tbs
|
olive oil
|
|
2
|
tsp
|
chopped fresh parsley
|
|
1/8
|
tsp
|
salt
|
|
1/8
|
tsp
|
freshly ground black pepper
|
|
|
|
|
|
1
|
Sprinkle chicken breasts with salt and pepper. In large, deep skillet over medium-high heat, warm oil. Add chicken breasts and saute until browned on all sides, about 3 minutes per side. Remove chicken and set aside.
|
|
2
|
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. 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.
|
|
3
|
Stir in corn, turning chicken again; continue to simmer uncovered for another 10 minutes. Spoon into serving dish, sprinkle with corn stuffing. Serve over rice or pasta.
|
|
|
Servings: 4
|
|
Cooking Times
Preparation Time: 25 minutes
Cooking Time: 52 minutes
Total Time:
|
|
Nutrition Facts
|
Serving size: 1/4 of a recipe (21,1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
|
|
Amount Per Serving
|
|
Calories
|
490,63
|
|
Calories From Fat (25%)
|
122,63
|
|
% Daily Value
|
|
Total Fat 14,21g
|
22%
|
|
Saturated Fat 2,33g
|
12%
|
|
Cholesterol 136,88mg
|
46%
|
|
Sodium 1459,03mg
|
61%
|
|
Potassium 1375,74mg
|
39%
|
|
Total Carbohydrates 32,18g
|
11%
|
|
Fiber 3,37g
|
13%
|
|
Sugar 8,93g
|
|
|
Protein 59,42g
|
119%
|
|
|
|
Recipe Type: Main Dish, Poultry
|