Print Recipe

South-of-the-Border Chicken Cacciatore

South-of-the-Border Chicken Cacciatore Recipe


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


  1. Sprinkle chicken breasts with salt and pepper.
  2. 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.
  3. Remove chicken and set aside.
  4. 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.
  5. Return chicken to skillet; bring sauce to simmer. Reduce heat to low; cover and simmer for 20 minutes, turning chicken after 10 minutes.
  6. Stir in corn, turning chicken again; continue to simmer uncovered for another 10 minutes.
  7. Spoon into serving dish, sprinkle with corn stuffing.
  8. Serve over rice or pasta.

Recipe and photo courtesy of

Italian Recipes



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by