South-of-the-Border Chicken Cacciatore
- 4 chicken breasts, about 2-1/2 pounds (bone in)
- 4 cloves garlic,
- 1 14-ounce can pizza sauce
- 1 8-ounce jar taco sauce
medium onion, cut into wedges
- 1 red bell pepper, thinly sliced
green bell pepper, thinly sliced
- 1 cup frozen corn
- 1/2 cup water
- 2 tablespoons olive oil
- 2 teaspoons fresh parsley, chopped
- 1/8 teaspoon freshly ground pepper
- 3/4 cup cornbread
stuffing for garnish
Sprinkle chicken breasts with salt and pepper.
In large, deep skillet
over medium-high heat, warm oil. Add chicken breasts and sauté 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 and photo courtesy of eatchicken.com