Chile Chicken Saute Recipe

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Aaron Published: March 17, 2021 Modified: June 1, 2021

How To Make Chile Chicken Saute

Have a filling and flavorful serving of this chicken saute for dinner, packed with tender chicken that’s all coated in a spicy bell pepper and tomato sauce.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 3tbspextra-virgin olive oil
  • lbschicken thighs,skinless, boneless
  • salt and freshly ground pepper
  • 1onion
  • 1red bell pepper
  • 2garlic clove
  • 1tbsppure chile powder
  • 1tspground cumin
  • ½cuptomato sauce,canned
  • 2corn
  • ½cupwater
  • corn tortillas,warmed


  1. In a very large skillet, heat 2 tablespoons of oil. Season the chicken with salt and pepper, and add it to the skillet in a single layer.

  2. Cook over high heat, turning once, for 4 to 5 minutes until browned but not cooked through. Using a slotted spoon, transfer to a plate. Pour off the fat in the skillet.

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

  4. Add the garlic, chile powder, and cumin and cook for 1 minute, stirring, until fragrant.

  5. Return the chicken and any accumulated juices to the skillet and cook for 1 minute.

  6. Add the tomato sauce, corn, and water, and cook over moderate heat for about 5 minutes, scraping up any bits stuck to the skillet, until the chicken is cooked through and the sauce is reduced.

  7. Transfer to a bowl and serve with corn tortillas, sour cream, and cilantro. Enjoy!

Recipe Notes


  • Calories: 550.88kcal
  • Fat: 39.72g
  • Saturated Fat: 9.37g
  • Trans Fat: 0.15g
  • Monounsaturated Fat: 19.58g
  • Polyunsaturated Fat: 7.47g
  • Carbohydrates: 18.71g
  • Fiber: 3.69g
  • Sugar: 7.03g
  • Protein: 31.34g
  • Cholesterol: 166.70mg
  • Sodium: 831.51mg
  • Calcium: 46.71mg
  • Potassium: 752.87mg
  • Iron: 2.79mg
  • Vitamin A: 127.44µg
  • Vitamin C: 46.44mg
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