| Mexi Chicken |
| Submitted
By: Carol Williams |
|
| Posted
On: ossg-recipes@yahoogroups.com
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|
| Servings:
6 |
| 2 teaspoons olive oil -- divided |
| 1/2 cup chopped onion |
| 1 clove garlic -- minced |
| 3 pounds skinless chicken breast halves -- rinsed & dried |
| salt & pepper |
| 2 cups canned tomatoes |
| 2 tablespoons tomato paste |
| 1/2 cup Carol's Salsa -- or your choice |
| 1/2 cup water |
| 2 tablespoons chiles -- canned |
| 1 1/2 teaspoons cumin |
| 2 tablespoons black olives -- chopped |
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Heat a large skillet over medium high heat,spray pan with olive oil spray, add 1 teaspoon oil. Season chicken with S&P, brown on all sides. Remove from pan, set aside. Add remaining tsp. olive oil, sauté onions & garlic until onions are limp. Add remaining ingredients to pan, stir well, add chicken back to pan. Cover & simmer for 20 minutes. Remove cover & simmer for an additional 15 minutes. Serve over hot spaghetti
squash, or with a salad. |
|
Heat a large skillet over medium high heat,spray pan with olive oil spray, add 1 teaspoon oil. Season chicken with S&P, brown on all sides. Remove from pan, set aside. Add remaining tsp. olive oil, sauté onions & garlic until onions are limp. Add remaining ingredients to pan, stir well, add chicken back to pan. Cover & simmer for 20 minutes. Remove cover & simmer for an additional 15 minutes. Serve over hot spaghetti
squash, or with a salad. |