Saturday, January 19, 2013


It seems the readers of this blog continually search for chicken recipes.  So today I will oblige you with a chicken recipe with a bit of a Mexican twist.

2 whole chicken breasts, split
2 tsp ground cumin
1/2 tsp oregano
1/2 tsp garlic salt
2 tbsp canola oil
1/2 cup your favorite picante sauce
1/4 cup water
1 tsp instant chicken bouillon

Remove the skin and any excess fat from the chicken.

In a cup, combine half the cumin with the oregano and garlic salt; mix well and rub onto the chicken pieces.

Heat the canola oil in a large nonstick skillet, add the chicken and brown lightly; drain off fat.

In a glass measuring cup combine the picante sauce, water, and bouillon; mix well.  Pour the picante mixture evenly over the chicken in the skillet.  Bring the mixture to a boil over medium-high heat.  Reduce the heat to simmer, cover with a tight-fitting lid, and simmer 30 to 40 minutes until chicken is tender and cooked through.

Yield: 4 servings

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