Chile Chicken Saute Recipe

Name: Chile Chicken Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks; Salt and freshly ground pepper; 1 small onion, thinly sliced; 1 red bell pepper, cut into 1/2-inch strips; 2 large garlic cloves, minced; 1 tablespoon pure chile powder; 1 teaspoon ground cumin; 1/2 cup canned tomato sauce; 2 ears of corn, kernels cut off the cob (1 1/4 cups); 1/2 cup water; Warmed corn tortillas, sour cream and cilantro, for serving

Servings: persons

3 tablespoons extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
Salt and freshly ground pepper
1 small onion, thinly sliced
1 red bell pepper, cut into 1/2-inch strips
2 large garlic cloves, minced
1 tablespoon pure chile powder
1 teaspoon ground cumin
1/2 cup canned tomato sauce
2 ears of corn, kernels cut off the cob (1 1/4 cups)
1/2 cup water
Warmed corn tortillas, sour cream and cilantro, for serving

1
In a very large skillet, heat 2 tablespoons of the oil.
2
Season the chicken with salt and pepper and add it to the skillet in a single layer.
3
Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes.
4
Using a slotted spoon, transfer to a plate.
5
Pour off the fat in the skillet.
6
Add the remaining 1 tablespoon of oil to the skillet.
7
Add the onion and bell pepper and cook over high heat, stirring occasionally, until crisp-tender, about 3 minutes.
8
Add the garlic, chile powder and cumin and cook, stirring, until fragrant, 1 minute.
9
Return the chicken and any accumulated juices to the skillet and cook for 1 minute.
10
Add the tomato sauce, corn and water and cook over moderate heat, scraping up any bits stuck to the skillet, until the chicken is cooked through and the sauce is reduced, about 5 minutes.
11
Transfer to a bowl and serve with corn tortillas, sour cream and cilantro.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks, Salt and freshly ground pepper, 1 small onion, thinly sliced, and more.

Yes, Chile Chicken Saute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Chicken Saute

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