Sunday, January 22, 2006

San Antonio Chicken

This recipe is made with chicken breasts and tomatoes and corn, along with other ingredients.


* 2 tablespoons olive oil
* 4 boneless skinless chicken breast halves
* salt
* pepper
* 1 cup chopped onion
* 1 or 2 jalapeno peppers, seeded and chopped
* 8 cloves garlic, chopped
* 2 ribs celery, chopped
* 1 1/2 cups chopped tomatoes
* 2 cups whole kernel corn, fresh or frozen and thawed
* juice and zest of 1 lime
* 2 tablespoons chili powder
* salt and pepper
* sliced black olives, optional

Heat a large skillet over medium-high heat; add olive oil. Season chicken breasts with salt and pepper; sauté until golden brown on both sides and no longer pink, about 10 to 15 minutes. Meanwhile, combine chopped onion, jalapeno pepper, garlic, and celery; set aside.

Combine chopped tomatoes with corn kernels, lime juice and grated peel, and chili powder.

When chicken is cooked, remove to a large clean platter.

Add the onion and garlic mixture to the hot skillet; sauté until onion is tender, about 5 minutes. Pour tomato and corn mixture into the skillet; place chicken on top. Reduce heat, cover, and simmer for about 10 minutes. Taste; season to taste with salt and pepper. Serve chicken with vegetable mixture, garnished with black olive slices, if desired. Serve with hot boiled rice.


Blogger Rosa said...

Sounds yummy!

1:01 PM  

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