Chicken Con Picante
1/4 olive oil
8 chicken thighs, skin removed (deboned is better)
one small onion, chopped
2 garlic cloves, minced
16 ounce jar picante sauce
4 fresh basil leaves, coarsley chopped
crushed red pepper
Heat oil in skillet. Add chicken and cook until chicken is browned. Add
onion and garlic for 2 additional minutes. Add picante sauce, basil and pepper.
Heat to a boil, cover and cook for 15 minutes.
Serve over cooked white or brown rice
Back to main recipe page