| 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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