Chicken Picado

Tender pieces of chicken and bell peppers simmered in a savory tomato sauce

What You Need

1 tablespoon olive oil
1 medium onion, chopped
1 green bell pepper, cut into 1-inch pieces
1 pound boneless skinless chicken breasts, sliced across the grain into thin slices (1/8 to 1/4 inch thick)
1 can (14.5 ounce) Hunt’s® Diced Tomatoes with Roasted Garlic, undrained
1/2 teaspoon (or more to taste) crushed red pepper flakes
1/4 teaspoon ground black pepper

Rosarita® Traditional Refried Beans, warmed (optional)
Hot cooked rice, (optional)
Flour tortillas (optional)

Here's How

Heat oil in large skillet over medium-high heat for 1 minute. Add onion and the bell pepper; cook 5 minutes, or until crisp-tender. Add chicken; cook 5 minutes, or until no longer pink in center.

Stir in tomatoes with their liquid, red pepper flakes, black pepper, and salt to taste. Bring to a boil. Reduce heat to low; simmer, uncovered, 20 to 30 minutes. Serve with beans, rice, and tortillas if desired.

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