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2 tablespoons yellow cornmeal
1 teaspoon adobo seasoning
large zip-top bag
1 pound boneless chicken tenders
1 tablespoon extra-virgin olive oil
2 cloves fresh garlic
1/4 cup frozen diced onions
1/4 cup frozen diced green bell peppers
1 (10-ounce) can diced tomatoes/green chiles (undrained)
1 (8-ounce) can Spanish tomato sauce
1 tablespoon unsweetened cocoa powder
1 tablespoon chili powder
1/2 teaspoon liquid smoke flavoring
1. Preheat large sauté pan on medium-high 2-3 minutes. Place cornmeal and adobo in zip-top bag; shake to mix. Add chicken, seal tightly, and shake to coat. Wash hands.
2. Place olive oil in pan; swirl to coat. Add chicken, using tongs, and cook 5-7 minutes, turning occasionally, to brown evenly.
3. Remove chicken from pan; set aside. Crush garlic, using garlic press, into pan; add onions and peppers. Cook 2-3 minutes, stirring occasionally, until onions begin to brown.
4. Stir in remaining ingredients; cook 2 minutes, stirring occasionally, until thoroughly heated. Stir chicken into sauce; cover, reduce to low, and simmer 5 minutes. Serve.
CALORIES (per 1/4 recipe) 210kcal; FAT 6g; CHOL 65mg; SODIUM 1070mg; CARB 12g; FIBER 3g; PROTEIN 28g; VIT A 30%; VIT C 25%; CALC 6%; IRON 20%