Recipe - Picante Pollo Con Pimientos

6 Chick breast halves
One half teaspoon Dry oregano crushed
Boneless skinless
1 small Red bell pepper cut
2 teaspoon Ground cumin
Thin strips
1 lg Onion cut 1/2"wedges
1 small Green pepper cut
3 Cloves garlic minced
Thin strips
1 tablespoon Olive oil or veg oil
1/3 cup Slice ripe olives
28 ounce Stewed tomatoes
3 cup Hot cooked rice up to 4c
2/3 cup Picante sauce
2 tablespoon Chp cilantro (opt)
1/3 cup Finely minced ham

Rub 1 t. of cumin evenly onto both sides of chicken; set aside. In large
skillet, cook onion and garlic in oil until onion is tender but not brown.
Add tomatoes, picante sauce, ham, oregano and remainning cumin; mix well.
Bring to boil, stirring occasionally. Add chicken; spoon sauce over
chicken. Reduce heat, cover and simmer until chicken is cooked through,
about 15 minutes. Remove chicken from skillet; keep warm. Add peppers and
olives to skillet. Bring to a boil; reduce heat and simmer 10 to 15 minutes
or until peppers are tender and sauce is thickened. Arrange chicken over
rice; Spoon sauce over chicke and rice. Sprinkle with cilantro, if
desried, and serve with additioanl picante sauce.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip