Southwestern Chicken Recipe
I have been wanting to make a spicy dish for my husband lately. I can’t do too much in that way because of having my gallbladder out and I want to be able to eat dinner as well. I was sent a couple cans of awesome Del Monte® Petite Cut® Diced Tomatoes with Green Chilies and Chipotle Chilies to try out a new recipe so I decided I would try Southwestern Chicken. It is a bit different than the one my cousin makes but I think mine turned out better (don’t tell her that though). The new Del Monte Southwestern-Style Petite Cut® Diced Tomatoes are the perfect way to spice up main dishes and snacking recipes!
- 2-4 tablespoons olive oil
- 4 boneless skinless chicken breast halves or 8-10 boneless skinless chicken breast strips
- 1 cup chopped onion
- 2 jalapeno peppers, seeded and minced
- 8 cloves garlic, minced
- 2 ribs celery, chopped
- 2 tbsp lime juice
- 2 cans diced Del Monte Southwestern-Style Petite Cut® Diced Tomatoes (I used the Green Chilies kind) (you can also use 2 cups fresh diced tomatoes)
- 3 cups whole kernel corn, fresh, canned or frozen (I used Del Monte canned)
- 2 tablespoons chili powder
- salt & pepper to taste
- Heat a large skillet over medium-high heat; add olive oil.
- Season chicken breasts with salt and pepperthen add to skillet. Make sure both sides of chicken are no longer pink, about 10 to 15 minutes. When chicken is cooked, remove to a large clean platter.
- While chicken is cooking, combine chopped onion, jalapenos, garlic, and celery in small bowl and set aside.
- Combine chopped tomatoes with corn kernels, lime juice, and chili powder in large bowl. Toss slightly.
- Add the onion and garlic mixture to the hot skillet; sauté until onion is tender or about 4-5 minutes.
- Pour tomato and corn mixture into the skillet; place chicken on top.
- Reduce heat, cover, and simmer for about 10 minutes.
- Can be garnished with large black olives slices like in the picture.
- Best served with rice (I used long grain & wild rice)
- Also, my husband ate his on a tortilla so it made for a great lunch the next day as well.
Before I served with long grain & wild rice, I placed it all in a serving dish and brought out the tortillas. I also got the Havarti Jalapeno Cheese out for my husband to have on his tortilla. Everyone else ate theirs on a plate.