Picante pollo con pimientos

6 Servings

Ingredients

Quantity Ingredient
6 Chick breast halves
½ teaspoon Dry oregano -- crushed
Boneless -- skinless
1 small Red bell pepper -- cut
2 teaspoons Ground cumin
Thin strips
1 large Onion -- cut 1/2\"wedges
1 small Green pepper -- cut
3 Cloves garlic -- minced
Thin strips
1 tablespoon Olive oil or veg oil
⅓ cup Slice ripe olives
28 ounces Stewed tomatoes
3 cups Hot cooked rice -- up to 4c
⅔ cup Picante sauce
2 tablespoons Chp cilantro -- (opt)
⅓ cup Finely diced ham

Directions

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

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