Fiesta Chicken
Recipe from
Better Homes and Gardens
Cutting the chicken into bite-size pieces reduces the cooking time so you can have this saucy skillet dish on the table in 30 minutes.
Ingredients
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1 8-ounce cantomato saucesee savings
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1/2 cuporange juicesee savings
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1/2 cupfinely chopped onionsee savings
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2 tablespoonsraisinssee savings
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2 tablespoonschopped pimientosee savings
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1/2 teaspoondried oregano, crushedsee savings
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1/2 teaspoonchili powdersee savings
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1 clovegarlic, mincedsee savings
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Several dashesbottled hot pepper saucesee savings
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12 ouncesboned skinless chicken breast halves, cut into 1-inch piecessee savings
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2 teaspoonscornstarchsee savings
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1 tablespoonwatersee savings
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1/4 cupsnipped parsleysee savings
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3 cupshot cooked ricesee savings
Directions
1.
In a large skillet combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili powder, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
2.
Stir in chicken; return to boiling. Cover and simmer 12 to 15 minutes more or until chicken is tender and no longer pink.
3.
Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
4.
Toss parsley with rice. Serve chicken mixture over rice. Makes 6 servings.
Nutrition information
Per serving: Calories 248, Total Fat 2 g, Cholesterol 49 mg, Sodium 277 mg, Carbohydrate 35 g, Protein 21 g.
Percent Daily Values are based on a 2,000 calorie diet
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