South-of-the-Border Chicken Cacciatore

4 servings

ingredients

  • 4 chicken breasts, about 2 1/2 pounds (bone-in)
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1 medium onion, cut into wedges
  • 4 cloves garlic, chopped
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • One 14-ounce can pizza sauce
  • One 8-ounce jar taco sauce
  • 1/2 cup water
  • 2 teaspoons fresh parsley, chopped
  • 1 cup frozen corn
  • 3/4 cup cornbread stuffing, for garnish

directions

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.

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.

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.

Recipe reprinted by permission of www.eatchicken.com. All rights reserved.

RecID 9551

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