Mexican chicken
4
- Prep Time15 min
- Total Time15 min
- Makes4 servings
Ingredients
4 garlic cloves, or 2 1/2 tsp bottled chopped garlic
3/4 cup chopped fresh coriander
1 canned chipotle pepper in adobo sauce, or 2 tsp chopped pickled jalapeno peppers
1 cup tomato sauce
1/2 tsp ground cumin
salt, optional
2 tsp butter
4 skinless, boneless chicken breasts
1 green bell pepper, seeded
1 yellow bell pepper, seeded
3/4 cup grated light cheddar
2 green onions, sliced
Instructions
Coarsely chop garlic and coriander. Place both in bowl of a food processor or blender along with chipotle, tomato sauce, cumin and salt. Whirl until puréed.
Melt butter in large frying pan, preferably non-stick, over medium-high heat. Add chicken. Cook until golden, 2 to 3 minutes per side. Meanwhile, thinly slice peppers. Add to chicken along with tomato sauce. Turn chicken to evenly coat. Reduce heat to medium-low. Cover and simmer, turning chicken occasionally until springy when pressed, 8 to 10 minutes. Sprinkle with cheese. Continue to cook, covered, until cheese melts, 1 to 2 minutes. Spoon chicken onto plates. Sprinkle with onions. Great with rice and beans.
Nutrition (per serving)
Calories 274, Protein 38.5g, Carbohydrates 10.4g, Fat 8.6g, Fibre 1.8g, Sodium 657mg.
Craving a healthy dinner with some southern kick? Try this easy chicken saut?; with a chipotle pepper. Or for just a little buzz, use jalapenos. Whichever you choose, dinner will be ready in 30 minutes. Any leftovers will make great tacos the next day.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.