San Antonio Chicken With Picante Black Bean Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6: Chicken breast halves, boned and skinned
2 tsp: Ground cumin,
1 tsp: Garlic salt,
1 tbsp: Vegetable oil,
1 cup: Black beans, canned, rinsed and drained
1 can: Whole kernel corn, drained
2/3 cup: Pace Picante Sauce,
1/2 cup: Diced red bell pepper,
2 tbsp: Chopped cilantro,
Directions:
Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic
salt. Heat oil in 12" skillet over medium-high heat. Add chicken; cook 3
minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red
pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture
evenly over chicken. Reduce heat to medium; cook uncovered 6-7 minutes or
until chicken is cooked through. Push bean mixture off chicken into
skillet. Transfer chicken to serving platter, using a slotted spoon; keep
warm. Cook bean mixture over high heat 2-3 minutes or until thickened,
stirring frequently; spoon over chicken. Sprinkle with cilantro and serve
with additional Pace Picante Sauce.
Source from luhu.jp
salt. Heat oil in 12" skillet over medium-high heat. Add chicken; cook 3
minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red
pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture
evenly over chicken. Reduce heat to medium; cook uncovered 6-7 minutes or
until chicken is cooked through. Push bean mixture off chicken into
skillet. Transfer chicken to serving platter, using a slotted spoon; keep
warm. Cook bean mixture over high heat 2-3 minutes or until thickened,
stirring frequently; spoon over chicken. Sprinkle with cilantro and serve
with additional Pace Picante Sauce.
Source from luhu.jp