This is the Mexican version of Chicken with Zucchini and Tomatoes.
1 8 oz can tomato sauce
1/2 cup Picante sauce
1 teaspoon Ground cumin
1/2 teaspoon Garlic powder
1/2 teaspoon Oregano — crushed
2 Whole chicken breasts — boned, skinned and s
Salt and pepper as desired
2 medium Onions — cut into 1/2″ wedges
2 tablespoons Vegetable oil
2 cups Zucchini — cut into ½” slices (1 medium — zucchini)
Combine tomato sauce, picante sauce, cumin, garlic powder and oregano; mix well.
Cut chicken into 1″ pieces
Cook chicken and onions in oil in large skillet over medium heat, stirring frequently, until chicken is lightly browned and almost cooked through, about 5 to 7 minutes. Stir tomato sauce mixture into skillet; mix well. Stir in zucchini. Cover and simmer 5 minutes.
Uncover; cook and stir about 1 minute to thicken sauce, if necessary.
Serve with additional picante sauce. Traditional would be to eat it out of a bowl like a stew. You can serve it over rice or pasta.
Serves 4.
