2 whole chicken breasts, split
2 tsp ground cumin
1/2 tsp oregano, crushed
1/2 tsp garlic salt
2 tbsp vegetable oil
1/2 cup picante sauce
1/4 cup water
1 tsp instant chicken bouillon
Remove skin and excess fat from chicken. Bombine 1 teaspoon of the cumin, oregano, and garlic salt; mix well. Rub into chicken. Lightly brown chicken in oil in large skillet; drain off fat.
Combine remaining cumin, picante sauce, water and instant bouillon, mixing well; pour over chicken in skillet. Bring to a boil. Reduce heat; cover tightly and simmer 30 to 40 minutes or until chicken is tender.
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