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  • 1 pound frozen boneless skinless chicken breasts
  • 1 pound frozen pepper stir-fry
  • 1 (14 1/2-ounce) can stewed tomatoes, undrained
  • 1 chipotle chili pepper in adobo sauce, minced (about 1 tablespoon)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil


  1. Combine all ingredients except oil in a deep skillet or Dutch oven; bring to a boil over high heat. Reduce heat, cover tightly and simmer until chicken is no longer pink in center, 20 to 25 minutes. Remove chicken, let cool and cut into chunks.
  2. Increase heat to medium high; boil vegetables 15 minutes. Remove from heat and stir in olive oil.
  3.  Pour vegetable mixture evenly over chicken.
Recipe by Nancy Hughes

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The recipe was originally published as Chipotle Chicken and Sweet Peppers on

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