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.
Serves:
Ingredients
- 3tbspextra-virgin olive oil
- 1½lbschicken 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
Instructions
-
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.
-
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.
-
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.
-
Add the garlic, chile powder, and cumin and cook for 1 minute, stirring, until fragrant.
-
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 for about 5 minutes, scraping up any bits stuck to the skillet, until the chicken is cooked through and the sauce is reduced.
-
Transfer to a bowl and serve with corn tortillas, sour cream, and cilantro. Enjoy!
Recipe Notes
Â
Nutrition
- Calories:Â 550.88kcal
- Fat:Â 39.72g
- Saturated Fat:Â 9.37g
- Trans Fat:Â 0.15g
- Monounsaturated Fat:Â 19.58g
- Polyunsaturated Fat:Â 7.47g
- Carbohydrates:Â 18.71g
- Fiber:Â 3.69g
- Sugar:Â 7.03g
- Protein:Â 31.34g
- Cholesterol:Â 166.70mg
- Sodium:Â 831.51mg
- Calcium:Â 46.71mg
- Potassium:Â 752.87mg
- Iron:Â 2.79mg
- Vitamin A: 127.44µg
- Vitamin C:Â 46.44mg
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