Another easy week-night meal. Add a little bit of rice and veg and the family will think you’ve been in the kitchen all afternoon.
Two-Way Border Chicken
Ingredients
- 2 14.5 oz cans not salt added diced tomatoes, undrained
- 2 tbsp lime juice 1-2 medium limes
- 1 to 1-1/2 oz taco seasoning mix 1 package
- 2 tsp sugar
- 1 tsp dried oregano
- 1 tsp red hot pepper sauce
- 8 boneless skinless chicken breast halves all visible fat removed (about 4 oz each)
- 1/8 cup uncooked rice
- 1/4 tsp tumeric
- 2 tbsp olive oil extra virgin
- 1 tsp sugar
- 2 tbsp fresh cilantro chopped
Instructions
- In a large bowl, combine undrained tomatoes, lime juice, taco seasoning, 2 tsp sugar, oregano and red hot pepper sauce. Rinse chicken and pat dry with paper towels. Put chicken in a Dutch oven. Pour tomato mixture over chicken. Bring to a boil over high heat, stir. Reduce heat and simmer, covered for 20 minutes, stirring occasionally. Meanwhile cook rice using package directions, omitting salt and margarine and adding turmeric. When chicken is done, stir in olive oil and 1 tsp sugar. Remove 4 breasts and 1 ½ cups sauce. To serve, spoon rice onto serving platter, arrange chicken breasts around edge and pour sauce evenly over chicken pieces. Sprinkle cilantro over chicken.
Original recipe source unknown.
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