Prep: 25 Mins Cook: 52 Mins

South of the Border Chicken Cacciatore


  • 4 chicken breasts, bone-in
  • 4 cloves garlic, chopped
  • 1 jar (14-oz.) pizza sauce
  • 1 jar (8-oz.) ORTEGA Thick & Smooth Taco Sauce - Medium
  • 1 medium onion, cut into wedges
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup frozen corn
  • 1/2 cup water
  • 2 tbls. olive oil
  • 2 tsps. chopped fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


Sprinkle chicken breasts with salt and pepper. In large, deep skillet over medium-high heat, warm oil. Add chicken breasts and saute until browned on all sides, about 3 minutes per side. Remove chicken and set aside.

Reduce heat to medium-low and pour off all but 1 tablespoon oil. Add onion, garlic and bell peppers; cook, stirring often, until softened, about 6 minutes. Stir in pizza and taco sauces; add water and parsley. Return chicken to skillet; bring sauce to simmer. Reduce heat to low; cover and simmer for 20 minutes, turning chicken after 10 minutes.

Stir in corn, turning chicken again; continue to simmer uncovered for another 10 minutes. Spoon into serving dish, sprinkle with corn stuffing. Serve over rice or pasta.

Recipe & Photo:Courtesy of the National Chicken Board.
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