| Southwestern Chicken |
Ingredients
| 2 | slices Bacon, cured, lower sodium |
| 16 | oz boneless skinless chicken breasts |
| ¼ | tsp salt |
| ¼tsp black pepper |
| 1 | fresh chopped red onion |
| ½ | tsp ground coriander |
| 4-6 | medium garlic cloves to taste, minced |
| 1 | chipotle pepper in adobo sauce, diced (Note: These come in a tin or jar containing MANY chiles. Use only one or less, as they are HOT. Save the rest, refrigerated, for another day. |
| 1 | cup medium-heat salsa, or to taste |
| 7 | oz roasted red peppers with brine, drained and cut into ~½" squares |
| 1 | 9-oz. Package frozen corn, no sauce, e.g., Green Giant, partially thawed |
| 1 | pinch fresh cilantro, chopped (optional) |
Cooking Instructions
- Crisp bacon in a frying pan set over medium-high heat. Take bacon out of pan using a slotted spoon. When cool enough to handle, crumble bacon and reserve.
- Season chicken with salt and pepper. Sauté chicken in bacon drippings two minutes per side. Take chicken out of pan..
- Sauté onion, coriander and chile in pan 2 minutes. Add garlic, saute one additional minute..
- Add salsa, drained and chopped roasted red peppers, and corn. Place chicken back in pan, submerging in other ingredients as best you can. Place lid on pan, and cook at a fast simmer for 12-15 minutes or until chicken is fully cooked. Top chicken with bacon and cilantro.
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