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    • Picante Pollo Con Pimientos

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Mexican Mexican 6 Servings

    INGREDIENTS

    6 Chick breast halves
    1/2 ts Dry oregano — crushed
    Boneless — skinless
    1 sm Red bell pepper — cut
    2 ts Ground cumin
    Thin strips
    1 lg Onion — cut 1/2"wedges
    1 sm Green pepper — cut
    3 Cloves garlic — minced
    Thin strips
    1 tb Olive oil or veg oil
    1/3 c Slice ripe olives
    28 oz Stewed tomatoes
    3 c Hot cooked rice — up to 4c
    2/3 c Picante sauce
    2 tb Chp cilantro — (opt)
    1/3 c Finely diced ham

    INSTRUCTIONS

    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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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