Last year I went through two years' worth of Food and Wine Magazines and tore out all of the recipes I had marked to make before recycling the magazines. This one was one I had saved - Chile Chicken Saute. The recipe recommends serving the chicken mixture in tortillas or over rice - we decided to serve it over pasta to keep it simple.
I loved how the tomato sauce really thickened the dish and added great color. I made a few minor changes, my adaptation is below. Here is the original recipe.
- 3 tbsp extra virgin olive oil
- 3 boneless, skinless chicken breasts, sliced
- Salt and freshly ground black pepper
- 1 sm onion, thinly sliced
- 1/2 each red, yellow, and green bell pepper, sliced
- 1 poblano pepper, sliced
- 2 large cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- Optional: adobo seasoning
- 1/2 c canned tomato sauce
- 3/4 c frozen corn
- 1/2 c water
- Freshly chopped cilantro
- Heat 2 tbsp of the oil in a large saute pan
- Season the chicken with salt and pepper (and optional adobo seasoning) and add it to the skillet in a single layer. Cook over high heat, turning once, until browned, about 5 minutes. Transfer to a covered dish.
- Add remaining oil to the skillet.
- Add onions and peppers and saute about 4 minutes.
- Add the garlic, corn, chili powder, and cumin; saute 1 minute.
- Return chicken and any juices to the pan and cook for 1 minute.
- Add tomato sauce and water and cook over medium heat, scraping up brown bits. Let simmer 5 minutes until chicken is cooked through and sauce has thickened. Stir in some of the cilantro.
- Serve over pasta (or rice) and garnish with cilantro.
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