Name: Chile Chicken Saute
Yield: 4
Ingredients: 3 tbsp. extra-virgin olive oil -; 1 1/2 lb. skinless, boneless chicken thighs -; Salt and freshly ground pepper -; 1 onion -; 1 red bell pepper -; 2 clove garlic -; 1 tbsp. pure chile powder -; 1 tsp. ground cumin -; 1/2 c. canned tomato sauce -; 2 drop corn -; 1/2 c. water -; Warmed corn tortillas -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chile Chicken Saute

1. 3 tbsp. extra-virgin olive oil -

2. 1 1/2 lb. skinless, boneless chicken thighs -

3. Salt and freshly ground pepper -

4. 1 onion -

5. 1 red bell pepper -

6. 2 clove garlic -

7. 1 tbsp. pure chile powder -

8. 1 tsp. ground cumin -

9. 1/2 c. canned tomato sauce -

10. 2 drop corn -

11. 1/2 c. water -

12. Warmed corn tortillas -

How to cook deliciously - Chile Chicken Saute

1. Stage

In a very large skillet, heat 2 tablespoons of the oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer to a plate. Pour off the fat in the skillet.

2. Stage

Add the remaining 1 tablespoon of oil to the skillet. Add the onion and bell pepper and cook over high heat, stirring occasionally, until crisp-tender, about 3 minutes. Add the garlic, chile powder and cumin and cook, stirring, until fragrant, 1 minute.

3. Stage

Return the chicken and any accumulated juices to the skillet and cook for 1 minute. Add the tomato sauce, corn and water and cook over moderate heat, scraping up any bits stuck to the skillet, until the chicken is cooked through and the sauce is reduced, about 5 minutes. Transfer to a bowl and serve with corn tortillas, sour cream and cilantro.

4. Stage

Wine Recommendation: Ripe, fruit-forward Zinfandel: 2005 Edmeades Mendocino County.