| 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
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”