3 ratings

Rotel's Chicken Diablo


This Rotel inspired recipe makes my mouthy water just thinking about it. While the chicken is simmered in a tomato and mushroom sauce with chopped green chilies, I serve with a side of rice or quinoa for a little extra contrast.


  • 2 Tablespoons Vegetable Oil
  • 1/2 Teaspoon garlic salt
  • 2 Cups Rice or Quinoa
  • 8 Ounces sliced fresh button mushrooms
  • 2 Tablespoons Tomato Paste
  • 8 Ounces Tomato Sauce
  • 10 Ounces Diced Tomatoes & Green Chilies, undrained
  • 4 skinless chicken breasts


1. Heat oil in large skillet over medium-high heat. Meanwhile, sprinkle chicken with garlic salt.
2. Cook chicken 5 minutes or until browned on each side. Remove from skillet; set aside. Add mushrooms to skillet; cook 2 to 3 minutes or until tender. 3. Add tomato paste, undrained tomatoes and tomato sauce.
4. Return chicken to skillet; reduce heat and simmer 5 minutes more or until chicken is no longer pink in centers (165°F) and sauce is thickened slightly.
5. Serve with cooked rice or quinia